Smoked Beef Brisket
Buffalowolff @cook_2745294
I love real BBQ in the summer, and this is my recipe for a brisket rub. It's all to taste, and the amount you make depends on the size of your brisket. Use this for general proportions and remember, it's hard to mess this up so be creative.
Open in Cookpad AppCooking Instructions
- 1
Mix dry ingredients well in a bowl
- 2
Prepare brisket by trimming the fat cap down to around 1/4 inch. Don't go thinner, thicker is fine.
- 3
Coat the brisket with dry rub and rub in. The whole brisket should have a brown red color when done.
- 4
Wrap brisket in plastic wrap and refrigerate for 24 hours.
- 5
Prepare your smoker for a long, 'low and slow' cook. I cook my brisket at 215°F for 16 hours, and always make sure the water pan has ample water. I use hickory for my smoke
- 6
Smoke it! It's done when the internal temperature is 190-200 degrees. When smoking the temperature will get into the 160's quickly but don't worry, it will stay there for hours as the fat and connective tissue renders. This is the magic of low and slow.
- 7
Remove from smoker and immediately wrap in aluminum foil and place in a cooler to rest for 2 hours
- 8
Remove from cooler, unwrap and slice against the grain. Enjoy!
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