Texas Brisket

INGREDIENTS:

6 lb-7lb. brisket

• 3 Tablespoon Kosher salt
• 2 Tablespoon Black pepper
• 3 Tablespoon Garlic Powder
• 2 Tablespoons Smoked Paprika
• 2 Tablespoon Worcestershire Sauce
• ¼ Cup Mayonnaise
• 1/4 Cup Apple Cider Vinegar
• ¼ Cup Apple Juice

DIRECTIONS:

1. Remove excess fat and deckle (thick portion of hard fat between the point and flat cuts)
2. Combine the mayonnaise and Worcestershire Sauce and rub on all sides of the brisket. This acts as the binder.
3. Mix all dry ingredients together and cover brisket liberally.
4. Add 3 applewood chunks to the bottom of the halftime smoker.
5. Cook on lowest rack of the Halftime Smoker until internal temperature reaches 190.
6. Add the Apple Cider vinegar and apple juice into a spray bottle. Remove brisket, place in the center of the butcher paper and spray with apple mixture.
7. Wrap tightly in butcher paper and let rest for 1 hour. It should reach 195 internal temperature.