Texas Brisket Sandwiches

1. Pat the brisket dry and trim the fat cap to about 6 mm thick, leaving enough fat to baste the meat as it cooks while removing any hard, waxy sections.
2. Combine the salt, black pepper, paprika, garlic powder and cayenne, then rub the brisket all over with the yellow mustard as a binder and press the dry rub firmly into every surface.
3. Cook the brisket low and slow at 110 to 120 C, fat side up, for roughly 6 to 8 hours in a smoker or covered oven, spritzing occasionally with the apple cider vinegar mixed with a little water.
4. Continue cooking until the internal temperature reaches about 96 C and a probe slides into the thickest part with almost no resistance, which signals the connective tissue has fully rendered.
5. Wrap the brisket tightly in foil or butcher paper and rest it in a warm spot for at least 45 minutes so the juices redistribute and the meat stays moist when sliced.
6. Slice the brisket against the grain into pencil-thick slices, or pull it into chunks, discarding any large pockets of unrendered fat.
7. Toast the buns lightly, pile on the warm brisket, drizzle with a little of the resting juices, and serve right away with extra vinegar sauce or pickles on the side.

You'll use: Oven · Large pot