Nutrition Facts

Serving Size 172 g

(Approx. 15 Servings)

Amount Per Serving

Calories	360	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 170 mg	57%

Sodium 310 mg	13%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	56 g

Vitamin A 0%	•	Iron 25%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black Pepper & Mustard Smoked Brisket

Prep Time

8 hours

Cook Time

12 hours

Total Time

20 hours

Serves

15 People

Ingredients

Recipe makes 15 Servings

12 Lb H-E-B Prime 1 Beef Brisket Packer Style, USDA Prime, 10 to 12 lbs

1/4 cup(s) Adams Reserve Smoked Mustard Rub, plus more as needed

1/4 cup(s) coarse ground black pepper, plus more as needed

3 cup(s) water, more as needed to keep water in pan

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Instructions

Place brisket onto a sheet pan, season brisket liberally with seasoning and cracked pepper.

Cover with plastic wrap and refrigerate. Marinate for at least 8 hours but as many as 24.

Preheat smoker to between 225ºF and 250ºF, using your favorite wood, post oak or other hard woods do best for this application.

Meanwhile, let it sit out at room temperature.

Place brisket directly onto smoke rack with a pan of water underneath it.

Close smoker and maintain heat as needed with extra wood. If smoker gets to hot, simply open smoker and let heat escape and fire to regulate before closing.

Smoke brisket approximately 1-1/4 to 1-1/2 hours per pound, or 10 to 12 hours.

After brisket has been smoking for at least 8 hours, wrap brisket in a few layers of butcher paper.

Place wrapped brisket back in smoker to finish cooking for at least another 2 hours, or until brisket internal temperature is at least 200ºF.

Rest brisket at least 1 hour before carving.