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We are documenting our at-home cooking adventures on our social media platforms (@rockyfoodreport – Instagram, Rocky Mountain Food Report – Facebook & the RMFR YouTube channel) and we are stoked to share more content with you in the form of our own original recipes. In addition, find us relaying coveted family dishes, perfecting our go-to favorites, experimenting with enticing Pinterest pins and recreating meals from fellow bloggers, chefs and publications, to include our gastronomic bible: Bon Appetit Magazine.

As of late, we are receiving a lot of love for our meat methodology and want to convey our humble brisket brag with a little help (or maybe a lot) from of our foodie friend and grilling aficionado, Bob Johns. And listen here, we totally understand the hesitation when handling a hunkin’ slab of meat but, we feel confident that we can help make it one hell of a Super Bowl Sunday with these simple and straightforward steps.

We recommend executing this brisket recipe on a smoker/grill, and we live by our Traeger, but invite you to try it out in the oven if need be.

The main rule for success with this melt-in-your-mouth BBQ staple? Steady as she goes.

Bob’s Brisket


  • Your favorite mustard (honey, hot, stone ground–the world is your oyster)
  • A coffee/charcoal/salt & pepper beef rub
  • A beautiful brisket (flat/point cut–we dig both! The latter is fattier.)


  • Preheat smoker to 225 degrees.
  • Rub brisket generously with your favorite mustard. We are big fans of Weber’s Mustard, a horseradish forward condiment from Buffalo, New York.
  • Cover the meat completely, so that no mustard shows, with a coffee/charcoal/salt & pepper rub. We reach for Spiceology products and use the Sasquatch BBQ | Dirt | Beef Rub.
  • Smoke at 225 degrees until the internal temperature reaches 165 degrees.
  • Remove and wrap the brisket in butcher paper/foil and then continue to cook until internal temperature reaches 205 degrees.
  • Remove the meat from the smoker (keep it covered) and wrap it in a towel. Place the brisket in a cooler for a minimum of one hour to rest. *Butcher paper is preferable over foil as it allows for the smoke to continue to penetrate the meat whereas the foil doesn’t allow for the juices to escape, creating more of a boiling effect.
  • Slice up that sexy thickness, against the grain, and enjoy!

**Disclaimer: Cook your brisket to temperature, not time! But, for a point of reference, we smoked our 7-lb. flat from 9 a.m. until 4 p.m.

Header image courtesy of Isaac Taylor