[matched_content] The key to a perfect Texas style brisket is a nice crispy bark with tender, juicy meat inside. You’ll want to start with a brisket and seasoning it isn’t complicated. If you’re going to spend the next 16 hours of your life babysitting a hunk of meat, you want to get the best flavor possible. I use Frontier Co-op seasonings to whip up my dry rubs. Start with a base rub of garlic powder and chili powder, then add a one to one blend of coarse pepper and Frontier Co-op salt on top. Frontier Co-op is committed to organic, sustainable, and fair trade certified products that really make a difference in flavor.
Once your brisket is seasoned, fire up the smoker to 250° and place your brisket directly on the grates. After about 8 to 10 hours, it should be up around 175 internal and the bark should be looking good. I personally like to wrap my brisket to ensure the bark is nice and crispy. Just wrap it in foil and put it back on the smoker for another 4 to 6 hours until it reaches over 200° internal. Let it rest and then slice into a delicious low and slow Texas style brisket.