Start with a high quality packer brisket. Trim and remove excess fat from the fat cap. Season generously with all of the mixed dried spices.

Heat smoker or grill to a temperature between 225 degrees and 235 degrees. Place the brisket on the opposite side of the heat and maintain steady temperature until the brisket reaches 150 degrees.

Remove brisket and wrap fat side up tightly in thick-stock butcher paper (40-pound, 18-inches wide). This is commonly referred to as a “Texas Crutch” as it will help speed up the stall and retain moisture.

Return brisket to smoker at 225 degrees to 235 degrees. You will run into the brisket stall, but don’t worry. Patience will get you through it, trust the science.

Continue cooking until internal temp of brisket reaches 202 degrees. We use a Thermoworks Thermapen ONE for an instant reading, but have found the Thermoworks Signals is even more convenient, detailing meat and air temperatures. Pair with a Billows, and you’re in business!

Remove the brisket from the heat and store in a cooler for 1 to 2 hours. After the brisket rests, remove it from the paper and slice against the grain. Serve with bacon-baked beans and jalapeño corn bread.