The One and Only Barbecued Brisket

Recipe by Miss Annie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 14hrs 24mins
YIELD: 1 brisket
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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