Brisket, Double Smoked, Chopped

Ingredients

• Large packer brisket, untrimmed (9-17 lbs)

Yellow mustard

• Jeff’s original rub recipe or Jeff’s Texas style rub recipe

Directions

Prepare

1. Score the fat cap down to meat in a crosshatch pattern - 1 inch increments
2. Massage about 2 TBS of mustard and about 3-4 TBS of Jeff’s rub onto the top and bottom side of the brisket
3. Smoke:
4. Preheat smoker to 225°F

Place brisket fat side up on smoker grate

1. Place pan under brisket if possible to catch juices

Apply smoke for at least 6 hours

1. Smoke cook brisket for about 16 to 18 hours or until it reaches 200°F in the flat
2. Remove brisket from smoker when finished and cool for 30 minutes on counter
3. Chop and Re-smoke:
4. After cooling, separate flat from point

Remove fat cap from top of flat

1. Chop remainder of flat and put meat into a foil pan
2. Add half of defatted juices back into chopped meat
3. Place pan of chopped brisket back into smoker for 30 minutes

Finish Up and Serve

1. Add more of the defatted juices if needed and season with Jeff’s Texas style rub to taste
2. Serve immediately with warm barbecue sauce on the side