Texas Crutch-Style Brisket

 Unbelievably tender, juicy brisket seasoned with Texas Longhorn Rub and brushed with the sweet, tangy flavor of Carolina Gold BBQ sauce.  

Ingredients

Procedure

Prep

1. Square brisket by cutting off a thin strip of meat on each side. Remove silver skin. Trim fat cap to an even layer, about 1/4- to 1/2-inch (1/2- to 1-cm) thick.
2. Brush brisket on all sides with Cattlemen’s Carolina Gold BBQ Sauce. Rub Cattlemen’s Texas Longhorn Rub all over brisket. Wrap with plastic wrap. Refrigerate overnight or up to 24 hours.
3. Set oven/smoker to 200°F (93°C). Remove brisket from plastic wrap. Cook brisket, fat side up, about 12 hours or until internal temp of brisket reaches 165°F (74°C).
4. Remove brisket from oven or smoker. Wrap completely with 2 layers of unwaxed butcher paper.
5. Cook/smoke 8 to 12 hours longer or until internal temperature at the thickest part of brisket reaches 180°F to 200°F (82 to 93°C) and meat is very tender when probed with thermometer.
6. Remove brisket from oven/smoker and place in an insulated cooler to rest for 3 hours. Wrap and refrigerate until service.

Service

1. Cut across the grain into thin slices to serve. Also, great served on sandwiches, as a nacho topping, or to fill tacos.