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Bbq Or Smoked Beef Brisket Recipe

Ingredients

How to make it

  • Trim most of the fat off the beef brisket the night before you BBQ it,except for the fat cap.Leave 1/4 inch of fat there.
  • Put your brisker rub on it and rub it in firmly,all over the brisket,top,bottom,and sides
  • wrap it in cellophane wrap and set it in the frig
  • next morning,heat up your smoker to a internal temperature of around 250 degrees
  • place brisket on smoker with the fat cap up
  • smoke at a temp of around 250 degrees untill the internal temp of the brisket is 190-195
  • take off smoker and let cool for 1 hour
  • slice directly across the grain at a 90 degree angle in slices 1/4 - 1/2 inch think
  • enjoy

Reviews & Comments 2

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    " It was excellent "
    justjakesmom ate it and said...
    Hey Tommy, don't know if you're still around GR, but I've been dying to do brisket on my Big Green Egg smoker. Yours looks terrific! Thanks for sharing. ;')
    Was this review helpful? Yes Flag
  • tommyh 15 years ago
    this brisket usually takes 1 hour per pound of meat to smoke.I like to use 8-10 pounders.A 8 pounder usually takes me 7-8 hours to cook on my smoker.You will also need a meat thermometer.
    This size brisket usually serves around 10-14 people.
    Was this review helpful? Yes Flag

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tommyh Locust, NC

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