Prep 24 mins
Cook 14 hrs
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.
- 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.
- Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
- Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
- Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
- Every hour or so, if you have to use mop sauce you may do so.
- (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
- Cut the fatty top section away from the top section and the second section.
- Slice both brisket sections across the grain.
- Serve the barbeque sauce on the side, not on the meat.
This recipe was great, and a classic smoked brisket. Be sure to go with the "Lone Star Rub", it's all in the rub.
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
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