Do you have a smoker and don’t know what to use it for? Here’s our favorite brisket recipe!
Since we’re a small family, we only smoke a 5-pound brisket, but you can adjust the recipe and cooking time for whatever size brisket you have.
Using a very sharp knife, slice all the fat off the brisket. You want the dry rub to touch ever part of the meat possible. Smother with dry rub (recipe below) and cover with tin foil and place in the fridge for 12-24 hours. Overnight will do!
Use mesquite wood chips in your smoker and pre-heat to 250 degrees.
Place your brisket in the smoker for about one hour per pound. At the half-way point, you can start checking the meat’s temperature. It may only take a half hour per pound. When it reaches 195, you have arrived. Remove it from the smoker, wrap in tin foil, and let sit for one hour. The internal temperature will still rise for that hour and will lock in the juices.
Slice diagonally in 1/4 inch strips. That’s the size of a pencil.
Serve with your favorite BBQ foods: corn, coleslaw, baked beans, sliced tomatoes, mac & cheese, corn bread.
DRY RUB RECIPE
Mix together the following
1/2 cup brown sugar
2 Tablespoons paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Tablespoon kosher salt
2 teaspoons black pepper
1/2 teaspoon ground mustard
dash of cayenne pepper
You can make this rub ahead of time and keep in a mason jar for up to 3-4 months.