How to Make Tasty Smoked Brisket

Delicious, fresh and tasty.

Smoked Brisket. The claim to fame is a much debated topic. Take a look at all of the reality barbecue shows. They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world.

Smoked Brisket A Smoked Brisket Recipe can be perfected by following some key steps. At the end of the day, smoked beef brisket is not about a recipe, it's a process you can only learn by practicing using a few key milestones while you smoke it. Use this guide to master your smoked brisket skills. You can have Smoked Brisket using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Smoked Brisket

  1. It's of 2 pounds of Brisket.
  2. Prepare 1 of Daves steak & burger seasoning.
  3. You need 1 of Famous Daves Rib Rub.
  4. You need 1 of Garlic Powder.
  5. You need 1 of Onion Powder.
  6. You need 1 of Gator Hammock Cooter Rub.

Learn everything you need to know about making perfect BBQ brisket, courtesy of Burt Bakman, who would never call himself a pitmaster (but definitely is a pro). If you're a home cook seeking advice on how to cook the perfect barbecue brisket, Burt Bakman is the best person to ask-with one important caveat. After the brisket rests, remove it from the foil. Unpack the brisket and let it drain in the sink for five minutes or so.

Smoked Brisket instructions

  1. Apply abouve Spices Wrap in Plastic put in Fridge for 24 hours.
  2. I smoked in my smoker for 2 hours with Mesquite and a little bit of Hickory..
  3. Place charcoal in your grill around the edges 2 to 3 wide and 2 to 3 wide (snake method https://www.youtube.com/watch?v=XiGRbyg_zeI) light 1 end. Place a small pan of water in center and replace grate. Place brisket in center put lid on and try to keep temp around 250 for 8 hours. Last 3 to 4 hours wrap brisket in heavy duty foil put back on grill. Remove from grill let cool for 20 minutes then slice and eat..

Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers. Behold the best smoked BBQ beef brisket recipe ever! Brisket is more than a recipe, it is a concept and a goal.