Mix ingredients and pack firmly around brisket 12-24 hours before cooking. Wrap in plastic wrap or place in a large plastic bag. This rub can be stored for several days, but after a week or two the brown sugar will crystallize.
Cook. Set oven to 275Â°F Put the meat in pan, fat side up, cover pan with lid or foil, (Dutch oven is best). Place meat in oven and bake for 2 Â½ hours, reduce oven temp down to 225Â°F, and bake for 6 hours longer. Once the internal temp is past 170Â°F it will probably rise more rapidly. This may seem way overcooked, especially since steak is well-done at about 150Â°F, but we need to cook brisket to a much higher temperature to make it tender. We're shooting for 180Â°F.
Crutch. When the meat hits 180Â°F take it off and wrap it in a double layer of heavy-duty foil. Pour a cup of beef broth or beer over the top of the meat before you seal the foil. Put the wrapped meat back on the smoker for an hour. This step, the Texas Crutch, generates a bit of steam which tenderizes the meat.
Rest. When the temp hits 190Â°F, get your plastic beer cooler, line it with a towel, blanket, or crumpled newspaper and put the meat, still in foil, into the cooler on top of the lining. Leave the thermometer probe in. If the foil is leaking, put the meat in a large pan first. The lining is important to prevent the plastic from warping or cracking. Close the lid and let the hot meat sit in the cooler for 1-3 hours until you are ready to eat. Do not let the temp of the meat fall below 145Â°F. If you have a tight cooler it should hold the meat well above 160Â°F for hours.
Slice. Brisket dries out quickly once it is cut. Make sure everyone is ready to eat before you start carving. When your guests are ready, heat up your Chef Windleâs Barbecue Mop-Sauce and bring it to the table. Turn the meat fat side up so the juices will run onto the meat as you slice.