Smoked Brisket with Savory Garlic-Beef Spritz

Total Time: ~10–12 hours
Feeds: 10–12 hungry folks
Ideal Smoker Temp: 225°F–250°F

Ingredients:

• 10–14 lb whole packer brisket (trimmed to ~¼" fat cap)
• 2 tbsp yellow mustard or olive oil (binder)

Brisket Rub (classic Texas-style):

• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• Optional: 1 tsp garlic powder + 1 tsp smoked paprika (adds depth)

Want it simple? Salt & pepper alone is the OG way.

Spritz King: Original Flavor

Instructions:

Trim & Season the Brisket

• Trim excess fat and silver skin; leave ~¼" fat cap.
• Rub with mustard or oil to bind.
• Coat generously with rub on all sides.
• Let sit while you fire up the smoker.
  

Fire Up the Smoker

• Preheat to 225°F–250°F.
• Use oak, hickory, or post oak for that classic Texas vibe.
• Set a water pan in the smoker for added moisture.

Smoke & Spritz with Original Spritz King

• Place brisket fat side up (or down depending on your smoker setup).
• Smoke unwrapped for 6–7 hours, spritzing every 45 minutes after the first 90 minutes.
• Spritz all over—this keeps the bark moist and flavorful.

Wrap (a.k.a. the Texas Crutch)

• When internal temp hits 165°F and the bark looks dark and set, wrap brisket tightly in butcher paper (or foil if preferred).
• Return to smoker and continue cooking until internal temp reaches 200°F–205°F.

Rest Like a Champ

• Rest brisket in a cooler (wrapped in towels) or warm oven (160°F) for at least 1–2 hours.
• Don’t skip this—resting redistributes the juices.

Slice & Serve

• Slice against the grain, about pencil-thick.
• Serve with pickles, white bread, or a tangy vinegar slaw for contrast.

Pro Tips

• Want bark that's barkin’? Don’t spritz too early—let the bark develop first.
• Flat drying out? Position the point end toward your heat source.
• Save the wrap juices to drizzle over sliced brisket like smoky gold.