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  • Those Florida Guys

Florida Style Brisket

Brisket has its roots in Eastern Europe as an affordable meat option but has since become a staple at every barbecue restaurant and is synonymous with Texas BBQ. Immigration brought brisket all over the United States and when it landed in Florida, with its mix of Southern, Caribbean, and subtropic cultures, we had some interesting ideas on how to BBQ it! Brisket is a labor of love and takes a lot of preparation and cooking time, but it is worth it when you taste that beefy goodness! Our take on smoked brisket uses traditional methods plus something special from Those Florida Guys that adds deep flavor and memorable texture. There are many ways to cook brisket, but this is how we prepare brisket Florida style for our friends and family!

Those Florida Guys seasonings used in this recipe:

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


1 whole packer brisket

D.a.T. Sauce

Those Florida Guys FL All-Purp

Those Florida Guys FL Steak Shake

½ c. water

½ c. apple cider vinegar

½ c. apple cider beer (sub apple juice)

¼ c. beef tallow (sub butter)


The Trim:

1 | While the brisket is cold, trim the fat with a sharp knife until the fat cap is to about ¼” thickness.

**The brisket has two parts: the flat (shorter, lean) and the point (taller, fatty).**

2 | There is a very hard and thick fat piece on the underside of the point. Remove as much of this as possible because it will not render and will not compliment the flavor.

The Rub:

1 | Evenly apply the D.a.T. Sauce over the entire brisket, working into all the crevices.

2 | Apply a heavy layer of FL All-Purp and pat into the brisket.

3 | Let the brisket sweat for 20 minutes, then apply a heavy layer of FL Steak Shake.

The Smoke:

1 | Bring the smoker up to 250 degrees.

2 | Place a pan of water in the smoker to maintain humidity during the cook.

3 | Place the brisket in the smoker with the fat cap up and the point facing the heat.

4 | Shut the smoker and walk away. Resist the urge constantly inspect the brisket.

The Spritz:

1 | Combine the water, apple cider vinegar, and cider beer to a spray bottle.

2 | After the bark has set (usually 3-4 hours), bring the smoker up to 265 degrees.

3 | Spritz the brisket thoroughly every hour until it is time to wrap.

The Stall:

1 | After 7-8 hours, around 160 degrees, the internal temperature usually stops rising.

2 | The rendering fat creates a cooling effect on the meat. This can go on for hours depending on the size and fat content of the meat.

3 | Do not panic when this happens!

4 | You can let the stall ride if you have the time, or you can wrap the brisket. We will do the latter.

The Wrap:

1 | Bring the smoker up to 275 degrees.

2 | Lay out two 4' lengths of overlapping wax-free butcher paper.

3 | Apply softened beef tallow (or butter) to the butcher paper where the brisket will sit. This adds extra flavor and is a bit of insurance to assist with juiciness.

4 | Place the brisket on the butcher paper, add a bit more tallow or butter to the top and a few spritz, and wrap it very tightly.

5 | Place the wrapped brisket back in the smoker.

The Finish:

1 | Once the internal temperature starts edging toward 190 degrees, check the brisket with a probe thermometer to feel how tender it is. There should not be any resistance. If there is still resistance, keep cooking.

2 | Once the brisket passes the probe test and the internal temp is 190-210 degrees, pull the brisket off the heat.

3 | Most briskets are done around 205, but this can differ from one brisket to the next.

The Rest:

1 | This may be the most important part, so don’t skip it.

2 | Place the wrapped brisket in a cooler with a towel underneath to catch any leaked juices, and leave it for a minimum of 2 hours, but 4 hours is best.

3 | As the brisket rests, it reabsorbs the moisture, making it juicier than when it was first pulled from the smoker.

The Slice:

1 | Start by cutting the flat into about 1/4" thick slices, cutting across the grain.

2 | About halfway up the brisket, there is a line of fat where the point meets the flat. Stop slicing here.

3 | Cut the point in half, perpendicular to the slices of the flat.

4 | One half of the point will consist of leaner meat and the other will consist of fatty meat. It will be clear which is which.

5 | Cut the leaner side of the point in 1/4"-1/3 " slices again.

6 | Remove any remaining large fat layer. Dip the meat in the juices before plating.

7 | Serve and enjoy!

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