Marston's Mesquite-Smoked Beef Brisket
A slow-smoked beef brisket, reminiscent of an open-range campfire meal, infused with the earthy aroma of mesquite. This dish embodies the rugged, enduring spirit of the frontier, perfect for a hearty dinner after a long day's work or adventure.
Directions
- 1
Trim excess hard fat from the brisket, leaving about a quarter-inch layer of soft fat on one side.
- 2
Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to make the dry rub.
- 3
Generously apply the dry rub to all sides of the brisket, pressing it firmly into the meat.
- 4
Cover the seasoned brisket and refrigerate for at least 4 hours, or preferably overnight.
- 5
Preheat your smoker to 250 degrees Fahrenheit (120 degrees Celsius). Add the mesquite wood chunks.
- 6
Place the brisket fat-side up on the smoker grates. Smoke for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- 7
Mix apple cider vinegar and water for a spritzing solution. Spritz the brisket every hour or so after the first 3 hours to keep it moist.
- 8
Remove the brisket from the smoker and wrap it tightly in butcher paper or heavy-duty foil. Return to the smoker.
- 9
Continue smoking until the internal temperature reaches between 195-205 degrees Fahrenheit (90-96 degrees Celsius) and a probe inserts easily with little resistance. This can take another 3-5 hours.
- 10
Once cooked, remove the brisket from the smoker and let it rest, still wrapped, in a cooler or an unheated oven for at least 1 hour, or up to 3 hours.
- 11
Slice against the grain into pencil-thick pieces.
- 12
Serve immediately with your favorite side dishes.