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Greg Gatlin’s Texas-Style Brisket



1 cup yellow mustard
¼ cup dill pickle juice
1 cup kosher salt
1 cup medium grind black pepper
½ cup paprika
½ cup granulated garlic
12-pound brisket, trimmed, leaving ¼-inch fat cap on point and flap

Recipe directions: 

In a bowl, mix the mustard and pickle juice; set aside. In another bowl, combine the kosher salt, black pepper, paprika, and garlic; set aside. Coat the brisket with the mustard-and-pickle juice mixture, followed by the dry seasoning mix. Make sure you coat the entire brisket. Now lightly cover the brisket with foil and set it aside in the refrigerator overnight or for at least eight hours. When you’re ready to barbecue, get your pit to 250 degrees. Greg likes to use hickory wood. But you go with your preference. It’s all good. Be sure the smoke is clear, then place the brisket on the pit for three hours. Afterward, let the pit come down to 225 degrees and smoke it for another five to seven hours or until done. Resist the temptation to open the smoker during those first five hours. Let the brisket rest for two hours on butcher paper before you slice it. Serves 18–24.

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