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    You are in: Home / Recipes / The One and Only Barbecued Brisket Recipe
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    The One and Only Barbecued Brisket

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs 24 mins

    24 mins

    14 hrs

    Miss Annie's Note:

    Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.

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    Ingredients:

    Yield:

    brisket

    Units: US | Metric

    Directions:

    1. 1
      The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
    2. 2
      Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
    3. 3
      Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
    4. 4
      Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
    5. 5
      Every hour or so, if you have to use mop sauce you may do so.
    6. 6
      (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
    7. 7
      Cut the fatty top section away from the top section and the second section.
    8. 8
      Slice both brisket sections across the grain.
    9. 9
      Serve the barbeque sauce on the side, not on the meat.

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    Ratings & Reviews:

    • on May 29, 2005

      55

      This recipe was great, and a classic smoked brisket. Be sure to go with the "Lone Star Rub", it's all in the rub.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2004

      55

      this was a great recipe i tried it today and it could not have been any better this was the first brisket that my wife and i smoked and this recipe was very tasty and helpful for two novice smokers thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2005

      55

      This recipe is all about the rub. I had never used a rub before and now I'm hooked. I try to leave the brisket in the fridge for 24 to 48 hours and a fresh trash bag is priceless. I have a thermostat controlled smoker and cook mine for 1 hour per pound @ 210f degrees fat side up and no more than 8 ounces of wood. Wood smoke facts: Strongest = Mesquite, then Hickory, then Pecan. I use hickory or pecan since mesquite can overwelm the balance of flavor. Thanks Miss Annie

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The One and Only Barbecued Brisket

    Serving Size: 1 (3629 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 11321.8
     
    Calories from Fat 8667
    76%
    Total Fat 963.0 g
    1481%
    Saturated Fat 387.9 g
    1939%
    Cholesterol 2649.0 mg
    883%
    Sodium 2322.4 mg
    96%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 614.7 g
    1229%

    The following items or measurements are not included:

    dry rub seasonings

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