Double-Wrapped 18-Hours Brisket

Sink your teeth into the ultimate Double-Wrapped 18-Hour Brisket, a slow-smoked masterpiece that delivers tender, juicy, fall-apart flavor with every bite. Seasoned with a bold Holy Molé Hot Sauce and a generous layer of mustard and rub, this brisket develops a rich, smoky bark during its long, low-and-slow cook. A carefully crafted bourbon-and-onion mop keeps the meat moist while infusing layers of savory-sweet complexity. Wrapped twice for maximum tenderness and rested to perfection, this brisket is the kind of centerpiece that turns any meal into a celebration.

Instructions

1. Start smoker and bring it to 300°F. The goal is to start hot and drop to 250°F.

2. While the smoker heats, trim brisket — aim to make a fat cap even (leave a little more fat for moisture).

3. Season brisket: coat with 2–3 oz Holy Molé Hot Sauce, cover with yellow mustard as binder, and apply Brisket rub generously.

4. Place brisket on smoker fat cap up. Smoke 2–3 hours before starting to mop.

5. At 5 hours, wrap the brisket with foil and pour the rest of the mop in the foil.

6. Maintain a smoker at 250°F, then lower to 200°F.

7. At 12 hours, unwrap brisket and smoke bare for 2 more hours.

8. At 14 hours, the brisket should have bark and smoke. Wrap in butcher paper and foil, return to the smoker for 3 more hours.

9. Last hour: rest brisket.

10. Keep the brisket wrapped in butcher paper + foil, place in the cooler, and let it rest.

Slice and enjoy the juiciest brisket!