True Bark BBQ Brisket

Crafting the perfect Texas-style smoked brisket is a labor of love, combining quality meat, precise technique, and patience. Incorporating your "True Bark Traditional Blend" seasoning and "True Bark OG Sauce" will elevate the flavors to new heights. Here's a comprehensive guide to preparing this delectable dish.

Ingredients

-1 whole packer brisket (12–15 lbs), USDA Choice or Prime

-1-2 cups "True Bark Traditional Blend" seasoning*

-1 cup apple juice + 1/2 cup water**, combined in a spray bottle -**"True Bark OG Sauce", for serving (optional -Post oak wood** for smoking (pecan, hickory, or mesquite are also great options

-Unwaxed butcher paper or heavy-duty aluminum foil

Time Management

• Prep Time:45 minute

• Cook Time:12–14 hour

• Resting Time:1–2 hour

• Total Time:Approximately 14–17 hour

Step-by-Step Instructions

1. Trim the Brisket

Place the brisket on a large cutting boar. Trim the fat cap to about 1/4 inch thickness. Remove any silver skin and hard fat deposit.

2. Season the Brisket

Apply a generous, even coating of "True Bark Traditional Blend" to all sides of the brisket. Let the brisket sit at room temperature for about 30 minutes to allow the seasoning to adhere.(optional: You can use Mustard as a binder to help the seasoning stick)

3. Prepare the Smoker

Preheat your smoker to 250°F (121°C. Add post oak wood for smoke flavor.

4. Smoke the Brisket

Place the brisket on the smoker grate, fat side up. Maintain a consistent temperature of 250°F (121°C) throughout the cook. After the first 3 hours, begin spritzing the brisket every hour with the apple juice and water mixture to keep it moist and enhance the bark.

5. Wrap the Brisket

Once the internal temperature reaches 165°F (74°C) and the bark is well-developed, wrap the brisket tightly in unwaxed butcher paper or heavy-duty aluminum foil. Return the wrapped brisket to the smoker.

6. Continue Smoking

Continue cooking until the internal temperature reaches 200–205°F (93–96°C.The brisket should feel tender when probe.

7. Rest the Brisket

Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour.

8. Slice and Serve

Unwrap the brisket and place it on a cutting boar. Separate the flat and point muscle. Slice against the grain into pencil-thick slices. Serve with "True Bark OG Sauce" on the side, if desired.

Serving Suggestions

• *Sliced Brisket: Serve as the main protein with traditional sides.

• *Chopped Brisket: Chop the brisket and mix with sauce for sandwiches or tacos.

• *Brisket Sandwiches: Pile sliced or chopped brisket onto buns with pickles and onions.

• *Brisket Tacos: Fill tortillas with chopped brisket, topped with onions, cilantro and salsa.

• *Brisket Nachos: Layer tortilla chips with chopped brisket, cheese, and jalapeños.

Complementary Side Dishes

• Jalapeño Coleslaw Adds a spicy crunch that complements the rich brisket.

• Smoked Baked Beans A hearty, smoky side that pairs well with brisket.

• Potato Salad A creamy, cooling contrast to the smoky meat.

• Cornbread Slightly sweet and perfect for soaking up juices.

• Pickles and Onions Traditional Texas BBQ accompaniments that add tang and crunch.

--

By following this method, you'll achieve a tender, flavorful True Bark BBQ-style smoked brisket.