Florida-Style Smoked Brisket | Juicy, Flavor-Packed, and BBQ Perfection

Brisket might be rooted in Texas BBQ, but in Florida, we add our own twist. This **Florida-Style Smoked Brisket** is a labor of love, slow-smoked for hours and packed with bold flavors from FL All-Purp and FL Steak Shake. Finished with a buttery wrap, this method creates an insanely flavorful bark, tender slices, and juicy bites every time.

Whether it’s for a family gathering or your next backyard cookout, this brisket recipe combines **classic technique** with Florida flair—perfectly smoky, savory, and unforgettable.

Yields: 6 Servings | Prep Time: 35 Minutes | Total Time: 10-12 Hours

INGREDIENTS:

1 whole packer brisket
D.a.T. Sauce (for binder)
FL All-Purp
FL Steak Shake
½ cup water
½ cup apple cider vinegar
½ cup apple cider beer (or apple juice)
¼ cup beef tallow (or butter)

🔪 THE TRIM:

1 | While cold, trim the fat cap to about **¼” thickness**.
2 | Remove the **hard fat** from the underside of the point—it won’t render.

🧂 THE RUB:

1 | Coat brisket with **D.a.T. Sauce** as a binder.
2 | Apply a heavy layer of **FL All-Purp** and pat it in.
3 | Let brisket sweat for **20 minutes**, then layer on **FL Steak Shake**.

🔥 THE SMOKE:

1 | Preheat smoker to **250°F** with a water pan for humidity.
2 | Place brisket **fat cap up** with the point facing the heat.
3 | Shut the smoker and resist the urge to check constantly.

💦 THE SPRITZ:

1 | Mix **water, apple cider vinegar, and cider beer** in a spray bottle.
2 | After the bark sets (**3-4 hours**), raise smoker temp to **265°F**.
3 | Spritz brisket **every hour** until wrapping.

🛑 THE STALL:

1 | Around **7-8 hours**, internal temp may stall at **160°F**.
2 | Don’t panic! Either ride it out or move to the wrap stage.

🧈 THE WRAP:

1 | Heat smoker to **275°F**.
2 | Lay out **two 4’ lengths** of wax-free butcher paper.
3 | Smear **beef tallow or butter** where the brisket will sit.
4 | Place brisket on paper, top with more tallow and a few spritzes, then wrap tightly.
5 | Return to the smoker.

✅ THE FINISH:

1 | Start probing when the internal temp reaches **190°F**.
2 | Brisket is done when the probe slides in with **no resistance** (usually **190-210°F**, often around **205°F**).

🛑 THE REST:

1 | Place the wrapped brisket in a cooler with a towel underneath.
2 | Rest for **2-4 hours**—this is crucial for juicy brisket.

🔪 THE SLICE:

1 | Slice the flat **¼” thick** across the grain.
2 | At the fat seam, separate the point.
3 | Slice lean and fatty sides of the point separately.
4 | Dip slices in juices before plating.
5 | Serve and enjoy!

💣 Pro Tips for Brisket Success:

• Binder is Key: **D.a.T. Sauce** helps seasoning stick and builds flavor.
• Tallow Wrap: Adds moisture and richness for the juiciest slices.
• Respect the Rest: It reabsorbs juices and prevents dry brisket—DO NOT skip it!

🥩 Why This Florida-Style Brisket Stands Out:

• Deep Smoky Flavor: Balanced seasoning layers plus humidity = perfect bark.
• Juicy, Tender Bites: Tallow wrap locks in moisture for that true BBQ texture.
• Perfect for Family Feasts: Slice, serve, and watch it disappear!