Smoked Brisket

What you need

• 1 whole packer brisket, 12–14 lb
• 1/3 to 1/2 cup The Cure All (a heavy, even coat)
• 1 tbsp yellow mustard or oil, as a binder (optional)
• Kosher salt, only if your taste of the blend says it needs it
• Oak or hickory wood, and pink butcher paper

How to make it

1. Trim. Trim the hard fat and leave about 1/4 inch on the fat cap. Round off thin edges so they don’t burn.
2. Season. Rub a thin layer of binder over the meat, then coat every side with The Cure All. Let it sit 1 hour at room temperature, or overnight in the fridge.
3. Smoke. Smoke at 250°F, fat side up, until the bark is set and dark and the thickest part reads about 165°F, roughly 5–6 hours.
4. Wrap. Wrap tight in butcher paper and put it back on. Cook to 200–203°F, until a probe slides in like soft butter, another 4–6 hours.
5. Rest. Rest it wrapped in a dry cooler for 1–2 hours. Don’t skip this. The juices settle back in.
6. Slice. Slice the flat against the grain, pencil-thick. Cube the point for burnt ends.

Pitmaster tip Taste a pinch of The Cure All before you salt. Season to the blend, not to habit.