Instructions

1. Selecting the Brisket: Look for a packer brisket, which includes both the flat and point cuts. A good brisket should have a thick flat and a well-formed shape.  You want to select a brisket that is as thick on the flat as possible so it will cook more evenly and not dry out before the point is done. Consider USDA Prime or Wagyu if available.  2. Trimming the Brisket: Remove any dried-out meat or excessively thick fat.  Trim the fat cap down to about ¼ inch  Trim the brisket for even cooking, making sure there are no discolored or dry edges from the original packer. 3. Seasoning: Use Adams Texas Brisket Rub to liberally coat the outside of the brisket.   For a more flavorful brisket add some Adams Coarse ground pepper when seasoning A 12-pound brisket typically needs about 1/2 cup of...