1/8 tsp anything – optional and only meant to soothe the psyche of someone that’s obsessive compulsive. This amount will disappear in the rub.
Instructions
Trim the excess fat from the sides and the fat cap until it is a uniform thickness – about 1/4″
Remove any and all “silverskin”
Mix together and generously coat with the salt and pepper rub
Wrap in aluminum foil and refrigerate overnight. This draws out moisture and promotes a good “bark” on the exterior
Fire up the smoker to a stable 225 degrees
Unwrap and place the brisket in the center of the smoker fat cap down
Insert two temperature probes, one in the point and one n the flat
Smoke until it reaches 165 -170 degrees and has formed a good bark
Remove and wrap the entire brisket in butcher paper to maintain that perfect bark, then re-insert your probes and turn up the heat to 250 degrees
If this is your first experience smoking a brisket be ready for “the stall”. That’s around 175 degrees and the internal fat begins to render. It has the effect of cooling the brisket and the temp will remain there for what seems like an eternity, but be patient and the temp will begin to rise again.
Smoke until the flat or the point reach 200 degrees AND the other reaches at least 195
Remove it from the smoker and wrap with 1 or 2 clean towels and rest in a cooler for 1-1/2 -2 hours. This allows the juices to re-incorporate back into the meat as it cools.
Remove, unwrap and slice across the grain in pencil thick slices