Smoke · Beef
Roadhouse Smoked Brisket
A full packer brisket, low & slow over oak, with a bark so peppery and crisp it crackles when you slice it.
- Prep
- 30 min
- Cook
- 10–12 hrs
- Serves
- 12
- Level
- Pitmaster
Method
- Trim the fat cap to about ¼" and square off thin edges so nothing burns.
- Smear a thin layer of mustard all over, then coat generously with Roadhouse Rub. Rest while the smoker comes to temp.
- Smoke at 250°F fat-side up with oak or hickory. Spritz with vinegar every hour after the first three.
- When the bark is set and internal temp stalls around 165°F, wrap tightly in butcher paper.
- Keep cooking until it probes like butter, usually 200–205°F. Rest in a cooler wrapped in towels for at least 1 hour.
- Slice the flat against the grain, pencil-thick. Cube the point for burnt ends.
Pitmaster tipCook to feel, not just temperature. The probe should slide in with almost no resistance.
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