3 Reviews

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

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BruceSchermerhorn May 29, 2005

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

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atetoomuch March 27, 2004

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

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Wing-Man October 19, 2005
The One and Only Barbecued Brisket