Texas-Style Smoked Brisket with Dam Spice Co. Brisket Rub

There's nothing quite like a perfectly smoked brisket — a deep mahogany bark, melt-in-your-mouth tenderness, and bold garlic-pepper flavor all the way through. Our Brisket Rub is crafted specifically for low-and-slow cooking, delivering championship-worthy results whether you're a seasoned pitmaster or firing up the smoker for the first time.

Ingredients

• 1 whole packer brisket (10 to 14 lbs), trimmed to ¼-inch fat cap
• 4 to 6 tablespoons Dam Spice Co. Brisket Rub
• 2 tablespoons yellow mustard or olive oil (as a binder)
• Butcher paper or aluminum foil, for wrapping
• Apple juice or beef broth, for spritzing

Instructions

1. Trim the brisket: Trim excess fat down to a ¼-inch cap. Remove any hard fat that won't render during cooking.
2. Apply the binder: Coat the brisket all over with a thin layer of mustard or olive oil to help the rub adhere.
3. Season generously: Apply Brisket Rub liberally on all sides, pressing it into the meat. Let the brisket rest uncovered in the fridge overnight, or at least 2 hours before cooking.
4. Preheat your smoker: Heat to 225°F to 250°F. Oak or hickory wood works great for Texas-style brisket.
5. Smoke fat-side up: Place the brisket fat-side up on the smoker. Spritz with apple juice or beef broth every hour after the first 3 hours to keep the bark moist.
6. The stall: Around 160° to 170°F, the brisket will hit a stall and stop rising in temperature. Be patient — this is normal and can last 2 to 4 hours.
7. Wrap: Once the bark is set and deep mahogany in color (usually around 165°F), wrap tightly in butcher paper or foil. Continue smoking until the internal temperature reaches 200° to 205°F and a probe slides in with no resistance.
8. Rest: This step is crucial. Rest the wrapped brisket in a cooler for at least 1 to 2 hours before slicing.
9. Slice and serve: Slice against the grain — thin for the flat, thicker for the point. Serve with pickles, white bread, and your favorite sides.

Tips

• Total cook time: Plan for 1 to 1.5 hours per pound at 225°F — a 12 lb brisket can take 12 to 18 hours.
• No smoker? Cook in the oven at 275°F wrapped in foil for 6 to 8 hours until probe tender.
• Also great on: Beef ribs, chuck roast, tri-tip, burgers, and smoked vegetables.
• Leftovers: Slice and refrigerate for up to 4 days. Reheat wrapped in foil with a splash of beef broth to keep it moist.

Grab your Brisket Rub and start your next backyard legend.