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Prep Time: 15 Minutes Cook Time: 1020 Minutes |
Ready In: 1035 Minutes Servings: 12 |
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Ingredients:
1 whole(s) beef brisket |
2 cup(s) dry rub |
3 cup(s) mop sauce |
1 cup(s) mustard |
Directions:
1. Buy one who Beef Brisket with the fat cap. This will weight 8 - 12 pounds.
2. Trim the fat down to about 1/4 inch. Score the fat diagonally. Cut just throught the fat so you can see the meat in a criss-cross pattern, the cuts about one inch apart. The scoring lets the seasonings reach the meat on the fat side of the brisket.
3. Slather the entire Brisket with the mustard. Then liberally apply your dry rub of choice.
4. Place on a tray, cover and place in the refrigerator overnight.
5. Optionally, you can marinade the brisket or inject it with your choice of marinade.
6. About 2-4 hours before you start cooking, take the brisket out of the refrigerator. You want the brisket to be near room temperature before you start cooking.
7. Cook on your smoker at a consistent temperature of 200-225 degrees F. Use your woods of choice. I recommend light woods and fruit woods (e.g. maple, cherry, apple, alder).
8. Apply mop sauce as it cooks. About half way through cooking (6-7 hours) double foil rap and then cook the rest of the way.
9. Cook time will vary but it will take about 30 minutes per pound.
10. At about 180 degrees, remove the brisket (in the foil) to a cooler and cover it with a towel. Let it sit for at least one hour. This will let the meat reabsorb the juices.
11. Cut the brisket across the grain. Serve with BBQ Sauce, rolls and other BBQ staples.
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