RED OAK FOR SMOKING RECIPES

Steps:

• Trim the fat cap to 1/4 inch and remove any hard fat on the brisket.
• Score the fat cap in a crosshatch pattern at 1-inch intervals.
• Place the brisket in a large foil pan fat cap up.
• Douse the top with Worcestershire sauce and apply Jeff's Texas style rub generously.
• Flip the brisket to fat side down
• Douse the new top side with Worcestershire sauce and apply Jeff's Texas style rub generously.
• Cover with foil and place the pan of brisket in the fridge overnight.
• Setup the smoker for cooking at 225 degrees using indirect heat.
• When ready, place the pan of brisket on the smoker and let it cook for 6-7 hours or until it reaches 165 degrees F.
• Douse the brisket with Worcestershire every 90 minutes until it reaches 165 degrees F.
• At 165 degrees, place another equally sized pan upside down on top of the pan with the brisket sealing the meat inside. You can also just cover with foil if desired.
• Continue cooking the brisket until it reaches ~200 degrees and a probe inserted in the meat shows no resistance.
• Remove the brisket from heat and wrap in unlined/uncoated butcher paper or foil. Place in a empty cooler to rest for 4 hours.
• After resting, remove brisket from cooler and slice 1/4 inch thick across the grain.

Steps:

• Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
• Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
• There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215? for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145? to 155? degrees. 
• Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.