Nothing reminds me of my early years growing up in Texas than a beautifully smoked brisket. This one is lovely…
Ingredients:
- 10 lb brisket
Rub:
- 2 parts brown sugar
- 2 parts sea salt
- 1 part ground black pepper
- 1 part chili powder
- 1 part paprika
Directions:
- I have a small Weber smoker (and I love it for its portability), so I have to cut my brisket in ½ beforehand (love me or hate me for it, it doesn’t fit otherwise)
- Rinse brisket and blot dry
- Score it in a cross hatch on the fatty side
- Generously apply rub all over
- Wrap in plastic wrap overnight
- Fire up the smoker to 225F and put brisket on fatty side up and let it go for about 3 hours (I used hickory for this one, but love some mesquite and Texans swear by it)
- Remove brisket and double wrap it in tin foil and put it back on for 3 hours…baste in it’s own juices about halfway
- Check temperature…done should be about 190F
- Remove it and let it rest for an hour. Cut it across the grain and see how you did…it should be beautifully moist and tender with a nice smoke ring
At this point, you can slice it or chop it, and apply your favorite BBQ sauce as desired…my favorite is a slider with a little coleslaw on a Hawaiian roll…heaven!
And, if you want something nice to wash it down with, this Grand Marnier Gold Margarita works fabulously!