Brisket

Dry Rub

• 1/2 cup paprika
• 1/4 cup black pepper
• 1/4 cup salt
• 1/4 cup turbinado sugar (or brown sugar)
• 3 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 tablespoon celery salt
• 1/2 teaspoon red pepper
• 1 oz of beef broth per pound of brisket.

Directions

Preparing the Brisket

This rub is enough for a 10 – 15 pound brisket.

1. Combine dry ingredients in a bowl
2. Using a meat injector, inject the beef broth (or vegetable broth) in to various sections of the brisket.
3. Apply dry rub to all parts of the brisket at least 10 hours before you plan to begin your smoke

Smoking the Brisket

Aim to keep the smoker temperature as close to 220 degrees as possible.  If you are only using wood and charcoal for fuel, it’s ok to let it get a little hotter if you’re having trouble maintaining the temperature.

1. Add a mix of charcoal and wood of choice to your smoker.  I prefer mesquite.
2. Place a water pan beneath the grilling grate to keep the meat moist since it will be in the smoker for most of the day.
3. Place a smoker temperature probe on the cooking grate.
4. Place the brisket with a temperature probe on the cooking grate.
5. Keep the temperature as mentioned above until the meat reaches about 150 degrees. (~ 4 hours)
6. Wrap the brisket tightly in two layers of foil.
7. Place the brisket back on the smoker.
8. Keep the the temperature as mentioned above until the brisket reached around 200 degrees.
9. Place the foil wrapped brisket in a towel lined cooler for up to three hours
10. Slice and enjoy