14 hrs 24 mins
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.
My Private Note
Units: US | Metric
- 1The 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.
- 2Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
- 3Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
- 4Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
- 5Every hour or so, if you have to use mop sauce you may do so.
- 6(The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
- 7Cut the fatty top section away from the top section and the second section.
- 8Slice both brisket sections across the grain.
- 9Serve the barbeque sauce on the side, not on the meat.
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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
- Total Fat 963.0 g
- Saturated Fat 387.9 g
- Cholesterol 2649.0 mg
- Sodium 2322.4 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 614.7 g
The following items or measurements are not included:
dry rub seasonings