Ace Kickstart Blackened Brisket.
Coat it thick, chill overnight, then smoke low until the bark cracks and meat shreds clean off the bone
Coat it thick, chill overnight, then smoke low until the bark cracks and meat shreds clean off the bone
Ingredients
For the Brisket
- 1 whole packer-style brisket (point and flat muscle both intact), trimmed to 1/4" fat
- Casa M Spice Co Ace Kickstart
Method
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01
Season and chill the brisket
1440 minCoat the entire brisket generously with Ace Kickstart, making sure every surface is evenly seasoned — this overnight rest lets the spices penetrate the meat and build flavor. Wrap it tight or cover in a bin and refrigerate for roughly 24 hours.
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02
Load the smoker
Place the seasoned brisket into your smoker, fat-side up. If you've got temperature control, start low and slow at 160°F for 6 hours, then bump it to 275°F to finish; if not, hold steady at 225°F the whole way.
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03
Cook to tenderness
480 minMonitor internal temperature as your guide — connective tissues break down around 195°F, so push toward 200°F in the thickest part of the flat. If you need to hold it longer before pulling, dial the smoker down to 160°F so it doesn't dry out.
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04
Cool and rest
30 minPull the brisket off the smoker and let it cool until you can handle it safely without burning yourself. This resting period keeps the meat from falling apart on the cutting board.
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05
Slice and serve
10 minSlice against the grain, working through both the flat and point — you're after pieces that shred clean from a proper bark. Save any burnt ends for Charro Beans if you're making that recipe.
From Mike's Notebook
Trimming fat to exactly 1/4" matters—too thin and the brisket dries out, too thick and the rub never penetrates.
The overnight sit isn't optional; it lets Ace Kickstart's salt draw moisture to the surface, building the bark foundation.
When the bark cracks deep enough to see meat underneath, you're close—don't pull it off until a fork slides through with zero resistance.