Rock & Roll BBQ Brisket

READY IN: 48hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
  • Rinse the brisket and pat it dry with paper towels.
  • Mix all the dry ingredients together in a bowl.
  • Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
  • Flip the brisket and repeat the process.
  • Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
  • Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
  • When grill is up to temp, place the brisket on the rack and WAIT!
  • Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
  • I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
  • Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
  • When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
  • Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
  • I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.
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