Heat smoker to 250°F, using strong wood such as oak, mesquite, hickory, or pecan.

Trim the brisket: remove any dense fat and silver skin, but leave about ¼ inch fat cap on one side for moisture.

Coat all over with hot sauce (this helps with smoke adhesion and adds an outer layer of flavor).

Rub the brisket with coarse black pepper first (this helps develop the bark).

Then apply the Meat Church Dia de la Fajita Seasoning all over.

Let the seasoned brisket rest for at least 30 minutes. If possible, refrigerate overnight to deepen flavor absorption.

Place brisket fat‑side up directly on the grill grates.

Smoke at 250°F until a deep bark forms and internal temperature reaches about 170°F. This can take ~7‑8 hours depending on the size.

When it hits ~170°F or when bark is set, transfer brisket to a full steam pan.

Put sliced butter pats on top of the brisket.

Pour beef stock around the sides for moisture.

Cover the pan tightly with foil.

If your smoker is steady, keep it at 250°F; you can raise to about 325°F if cooking behind schedule.

Continue cooking until the brisket is probe‑tender, usually when internal temp reaches 200‑209°F.

Remove brisket from smoker, place in a warm spot, and let rest for at least 15 minutes.

Strain the juices using a fat separator, reserving the drippings.

Chop brisket into bite‑sized pieces and mix with reserved drippings for extra juiciness.