More Spice Seasoning 
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
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!
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from our Cajun Country Cookbook
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