Easy Smoked Brisket Recipe | How To Smoke A Beef Brisket with Malcom Reed and HowToBBQRight.com

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For the full recipe, visit: http://howtobbqright.com/blog/?p=1955

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://www.killerhogs.com/shop.html

Easy Smoked Brisket Recipe

How To Smoke A Beef Brisket with Malcom Reed and HowToBBQRight.com

I've done brisket recipes and videos for competition brisket but this one is a recipe for the best "eating" brisket you can cook.

Start with a 12-14lb whole brisket. We're not injecting or marinating this beef brisket, so it needs a good dose of seasonings. I start with Butcher BBQ's Steak and Brisket Rub (you can order this rub here: http://www.killerhogs.com/shop.html ) But you can substitute any seasoning here even Salt, Pepper, Garlic will work.

Next I apply my barbecue rub, The BBQ Rub. (you can order this rub here: http://www.killerhogs.com/shop.html ) Once you have a good coat all over the brisket you then want to give a layer of seasoning is Montreal Steak Seasoning by McCormick to create texture.

I'm cooking this brisket fat side up the entire time and the temp holding steady at 250 degrees. For smoke I use a few chunks of pecan and cherry wood. After 4 ½ hours it's time to take a look.

I don't go by internal temperature at this point. What is important is the color on the outside. It should be dark but not burnt. Once the color is right on the outside, I wrap the beef brisket in aluminum foil. Then carefully place the smoked brisket back on the cooker to finish.

The temp should be holding steady at 250 for the remainder of the beef brisket cook and it's probably going to take about 4 more hours. Typically a 14lb brisket takes me 9 hrs to slow-smoke at 250.

This is where the internal temperature becomes crucial. Brisket needs to get to 198 degrees in the thickest part of the flat. Once I see 198 in the brisket flat, it's time to get it off the heat. Open up the foil and let the steam escape for 5 minutes, then cover it loosely and let it rest for at least 2 hours.

After the 2 hour rest you are ready to eat your slow-smoked beef brisket!

For more smoked recipes and BBQ tips visit http://howtobbqright.com/

And for Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://www.killerhogs.com/shop.html
Category
Cooking brisket in the oven

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