brisket

Recommended Pellets
 Hickory
 Mesquite
Dry Rub
 1 cup
Apple juice (set aside for spritzing)
 1/4 cup
Coarse sea salt
 1/4 cup
Coarse ground black pepper
 1/8 cup
Paprika
 1 1/2 tbsp.
Pure chili powder
 1 tbsp.
Cayenne pepper
 1 tbsp.
Garlic powder
 1/2 tbsp.
Dried/Ground Oregano
 1/2 tbsp.
Dried/Ground thyme

Mix all ingredients (except the apple juice) in a bowl. Store in a dark, dry place for up to 3 months.
Protein
 1 pkg.
Brisket (flat and point) 7-9 lbs. after trimming.

Cooking Instructions:

  • Trim most of the fat away from the brisket and remove the silver membrane.
  • Rinse with water and pat dry with a paper towel.
  • Sprinkle the rub mixture on both sides of the brisket and wrap with plastic wrap.
  • Refrigerate for 8 hours or overnight.
  • Heat the smoker to 225°F using hickory or mesquite.
  • Remove the brisket from the refrigerator and place it in a large aluminum foil pan.
  • Place the pan (and brisket) on the smoker grate and smoke the brisket uncovered until the internal temperature reaches 140 – 145°F.
  • Spritz the brisket once an hour with apple juice and/or pour the rendered juices from the pan over the brisket with a spoon or baster.
  • Cover the pan with aluminum foil to form an air tight seal and return to the smoker until the internal temperature reaches 200 – 205°F.
  • Remove from the cover the pan with kitchen towels and let it rest for 1/2 - 1 hour.
  • Slice against the grain and serve with juices. Sprinkle with rub to taste.