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Smoked Brisket Recipe

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This recipe for Smoked Brisket is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-14 lb Brisket yields 6-7 lbs cooked meat. (9 hours to cook but may be 8 - 12 hrs.)
Triple layer Dry rub:
Layer one salt, pepper, garlic, lemon paper. Shake on then rub in.
Layer two: chili powder, ancho peppers, paprika and cumin. Shake on then rub in.
Layer three: Montreal steak seasoning (McCormick product) course grind.or use pepper, salt, herbs (I used garlic and herb seasoning from Games)

He used Pecan and Cherry wood.
Directions:
Directions:
Cook at 250º fat side up for entire time.
Smoke 4 to 4.5 hours until color on outside is mahogany.and internal temp is about 155º -165º
Place three 36 inch layers of aluminum foil on counter. Wrap meat tightly. Place back in cooker fat side up at 250º for 4 more hours or until internal temperature is 198º
We used 8.5 hours total.
Open foil to let steam escape, cover loosely and rest (he puts meat in a cooler for at least 2 hours). He then puts the broth in a fat separator, pours aqueous part back on meat and seals in food saver bag and seals if he is going to freeze.
Preparation Time:
Preparation Time:
9 hours
Personal Notes:
Personal Notes:
From HowtoBBqright on youtube. Made for Liz's visit in 2020.

 

 

 

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