BRISKET

Brisket Rub

1 cup brown sugar
2-3 tablespoons Course kosher salt
2 tablespoons Pepper
1 tablespoon Garlic salt/powder
1/4 cup Smoked Paprika

Mix everything in a bowl and double quantities for larger briskets. Brown sugar is the most important for a nice sweet flavor but not required if you don’t want to use brown sugar.

Remove the brisket and do not trim the fat and any membrane to allow the rub to penetrate into the meat, leave about a 1/4 inch of fat to allow it to render and the fat will keep it from drying out and give it plenty of moisture and leave it juicy and help not be tough
Rub throughly and wrap in plastic wrap and put in the fridge overnight or at least 4 hours.
Remove from plastic wrap and allow to come to room temperature.
Place on the smoker at 225. For pasture beef the cook time will be shorter because it doesn’t have the fat and marbling like grain fed beef. You can use a regular grill and put wood chunks in the grill to give the smoke flavor. Leave the lid closed and let it cook and smoke. Looking ain’t cooking and makes the temperature go up and down to much. Low and slow and consistent temp is key.
Cook time is about 10 minutes per lb and maybe less if it’s a smaller brisket
The internal temp needs to reach 165 wrap in foil or put in a tray and put a couple cups of apple juice and a cup or two of sprite or 7 up and cover completely, sealed to hold the moisture in.
Once the internal temp reaches about 200 remove from heat and hold by putting in a cooler. I wrap the brisket in another layer of foil and place in a cooler, no ice, to rest.
Resting is the most important part. Leave it rest for 1 hour if possible.

Remove and cut against the grain

Same steps for the oven.