A sacred text for the pit, the patient, and the faithful.
Ingredients
• 1 whole packer brisket (12–16 lbs), trimmed but still righteous
• Tash’s Lard Almighty Dry Rub — enough to cover it like the good Lord intended
• Hardwood for smoking — oak, hickory, or a blessed blend
Instructions
1. The Anointing of the Brisket
Pat your brisket dry, give thanks for its marbling, and coat it generously with Tash’s Lard Almighty Dry Rub.
Every inch should be seasoned with conviction — no half-hearted sprinkling here.
Let it rest in the refrigerator for up to 24 hours. This holy overnight ritual allows the smoke-bound spices to become one with the meat.
2. The Slow Burn of Faith
Preheat your smoker to 225°F — low and slow, the only true way.
Laythe brisket on the smoker, fat side down if your heat source is below, fat side up if it’s above.
Let it smoke undisturbed until the internal temperature reaches 203°F, usually after 12–16 hours of quiet reflection and the occasional beverage. You can wrap with butcher paper during the stall, but we prefer to let the Lard Almighty do its work with no wrap.
When the bark is dark and firm enough to resist temptation (the “probe test” feels like butter), it is done.
3. The Rest of the Redeemed
Remove the brisket and wrap it in butcher paper, then towels, and place it in a cooler for at least 2 hours, preferably longer.
This sacred pause allows the juices to redistribute, the fibers to relax, and the flavor to find enlightenment.
4. The Revelation of the Slice
Unwrap with reverence. Slice against the grain, about pencil-width thick.
Each slice should glisten like stained glass in a BBQ cathedral — tender, juicy, and haloed with smoke.
Serve as-is or with sides worthy of its glory.
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