More Spice Seasoning 
Crawfish Monica
Look no further for your new favorite seafood pasta recipe! This traditional dish by @eatforcheap is…
Get RecipeThis is the brisket you’ve been craving! With a crisp bark and tender inside, this More Spice Brisket by Firehouse Grub is the juiciest and most flavorful meat you’ll ever taste.
Ingredients
-
1 Whole Packer Brisket
-
Yellow Mustard
-
Worcestershire Sauce
-
Beef Broth
-
Tony’s More Spice Seasoning
- Clear
Directions
- Trim any unwanted fat off of the brisket. (Leave about 1/4″ of fat across the fat cap, and trim away any from non-fat cap side.)
- Drizzle yellow mustard and coat all sides evenly. This will help your seasoning bind with the meat and create a nice bark.
- Season all sides liberally with Tony’s More Spice Seasoning.
- Cover and place in the refrigerator overnight.
- Remove from fridge and preheat smoker to 225°-250°F.
- Once smoker is up to temp, place brisket on with the fat side up. Smoke the brisket untouched for 3 hours.
- In a spray bottle, make a combination of 1/2 parts beef broth and 1/2 parts Worcestershire sauce.
- After the 3-hour mark, spritz the brisket with the mixture every hour until it reaches an internal temperature of 165°F.
- Remove from smoker and wrap in butcher paper or foil.
- Return to smoker and cook until internal temperature reaches 203°F.
- Let brisket rest for a couple of hours in the oven or cooler.
- Slice and serve!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Surf and Turf Skewers with Cajun Horseradish Sauce
Get ready to fall in love with these Surf and Turf Skewers with a Cajun horseradish…
Get Recipe