Oklahoma Joe's Smoked Brisket Flat
- Ready In:
- 1⁄4 cup kosher salt
- 1⁄4 cup sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons spanish paprika
- 2 tablespoons chili powder
- 1 tablespoon celery salt
- 1 tablespoon lemon pepper
- 1 tablespoon fresh ground black pepper
- 1 tablespoon fresh ground white pepper
- 1 teaspoon cayenne pepper
- 1 (5 -8 lb) beef brisket (flat cut)
- 4 cups oak chips or 4 cups hickory chips
- 1 cup apple juice
- 1 1⁄2 cups your favorite barbecue sauce
- Special equipment: spray bottle for apple juice.
- Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
- The grill is ready when when the charcoal has burned to white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
- When the grill has reached 200 to 225 degresF, scatter 1/4 of the wood chips over the coals, close the grate, put the bisket on the grill and close the lid.
- Maintain a 200 to 225 degrees cooking temperature (this goes for grill or the smoker) inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with the apple juice everytime you add new coals. Try not to lift the lid of the grill (or door to smoker) at any other time.
- When the brisket reaches an internal temoerature of 165 to 170 degrees F on an instant read meat thermometer (after about 4-5 hours) remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degreesF, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with bbq sauce on the side.
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">I am a divorced 48 year old woman from Marysville OH. I work at an automobile plant (no need to mention which one as this whole town is known for them). I have one son, Jamie, who is 30 and a grandson,Sean,(and a granddaughter on the way. My grandson is 12 years old-not spoiled at all-yeah right! LOL He's my baby and trust me he pretty much gets whatever he wants. We love Nascar and Ohio State Buckeyes-Go Bucks!!! I've cooked all my life (my family is from KY) and am just now starting to explore a lot of differnt recipes other than southern food. I love the recipes on this site and also get the best recipes from this site. I love people and talking to people and learning their likes and dislikes. I don't cook much during the week as my job keeps me very busy so by the time I get home I'm pretty much done. I have several different favorite places to eat out at, Red Lobster, Damons and Roosters(best chicken wings I've ever had) are my top 3 spots but on the weekends I cook up a storm.