Black Mage Brisket

Black Mage Brisket Rub: A Legacy of Flavor

Forged in the fiery arts of ancient pyromancy, Black Mage Brisket Rub is a legendary seasoning blend born on the battlefield and perfected over centuries. Black mages, known not just for their destructive spells but also their mastery of smoke and flame, crafted this rub with the same precision they brought to arcane warfare.

At its core, this rub is a simple yet potent combination of salt and pepper, bolstered by a spellbinding mix of spices and gently smoked over warm coals, infusing your beef with a rich, smoky flavor that lingers like an ancient incantation.

Brisket Ritual: Smoking Guide

1. Prepare the Brisket:

   • Trim the Fat Cap: Remove excess fat, leaving about 1/4 inch to protect the meat and allow smoke penetration.

   • Apply Binder: Use mustard, olive oil, or Worcestershire sauce to help the rub adhere.

   • Season Generously: Coat the brisket evenly with Black Mage Brisket Rub.

   • Rest: Let the seasoned brisket rest in the fridge for at least a few hours, preferably overnight, to allow the flavors to meld. 

2. Set Up the Smoker:

   • Maintain Temperature: Preheat your smoker to a consistent 225°F to 250°F (107°C to 121°C).

   • Use Quality Wood: Opt for hardwoods like oak, hickory, or mesquite for authentic smoke flavor.

   • Position the Brisket: Place the brisket fat side up on the smoker grates to allow the fat to render and baste the meat. 

3. Smoking Process:

   • Monitor Internal Temperature: Smoke the brisket for about 1 to 1.5 hours per pound until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C).

   • Maintain Moisture: Place a water pan in the smoker to help retain moisture.

   • Spritzing: After the first few hours, spritz the brisket every hour with a mixture of apple cider vinegar and water to enhance moisture and flavor. 

4. The Texas Crutch (Optional):

   • Wrap the Brisket: When the internal temperature reaches around 160°F (71°C), wrap the brisket in butcher paper or aluminum foil to retain moisture and push through the stall. 

5. Resting:

   • Let It Rest: After removing from the smoker, let the brisket rest for at least an hour, wrapped in foil or butcher paper, in a cooler or warm oven. This allows the juices to redistribute, ensuring a moist and tender result. 

6. Slicing:

   • Separate the Point and Flat: Once rested, separate the point from the flat.

   • Slice Against the Grain: Slice the brisket against the grain into 1/4-inch thick slices for optimal tenderness. 

Final Spell

Black Mage Brisket Rub transforms your brisket into a flavorful masterpiece. By following these best practices, you ensure a tender, juicy, and smoky result that honors the ancient traditions of pyromancy.