Ingredients: |
Ingredients: 5 to 8 lb brisket, flat cut
Rub Ingredients:
1/4 c kosher salt
1/4 c brown sugar
2 T garlic powder
2 T onion powder
2 T Spanish or smoked paprika
2 T chile powder
1 T celery salt
1 T lemon pepper
1 T freshly ground black pepper
1 t white pepper
1 t cayenne
1 to 2 T oil
4 c oak or hickory wood chips, soaked in water for 30 minutes, then drained
1 c apple juice or RC cola
1 1/2 c your favorite barbecue sauce for serving
Special Equipment:
Meat injector
Meat thermometer
|
Directions: |
Directions:Combine all the spices in a bowl & mix well. Coat the meat with oil, then sprinkle rub mixture over the brisket. Leave it in the frig for several hours, but take the meat out of the frig and allow it to come to room temperature 1 hour before you're ready to cook.
When the smoker has reached 200º to 225º, scatter the soaked wood chips over the coals. Put the brisket in the smoker & close the lid.
Maintain a 200º to 225º temperature. Every 2 hours, add wood chips & spray the brisket with apple juice. Try not to lift the lid any other time.
When the brisket reaches an internal temperature of 165º to 170º F (after about 4 to 5 hours, remove it, inject it with apple juice and double wrap it in aluminum foil. Return the brisket to the smoker.
The brisket is done when it is very tender and has reached an internal temperature of 190º F
(about another hour).
Remove from the brisket from the smoker and let it rest for 45 min., then unwrap & slice. Serve with barbecue sauce on the side. |
This recipe for Pa D's Smoked Brisket is from