|Competition Barbeque Team|
SMOKED BRISKETNothing beats a good smoked brisket (Except maybe my ribs. It takes a long time but in the end it’s worth it.)
The night before or at least 4 hours before you will be cooking mix the rub and rub it all over you brisket. Wrap it in plastic wrap and throw it back in the refrigerator.
I cook brisket at 225º so it takes 1 to 1 1/2 hours per pound. If you do the math, that means a 12 lb brisket will take 12 to 18 hours! Start your smoker and toss the meat on when the temperature is right. Add some Hickory or Oak wood to the fire for smoke and sit back and wait. Every few hours you will want to baist the meat with the mop mixture. I prefer to use a spray bottle for this - is’t just easier. The last 4 hours or so you may want to spray every hour and start checking the temperature of the brisket. When your meat reaches about 185° start checking for tenderness. When your probe slips in like "butta" it's done.
Remove and let the brisket sit for at least 20 minutes before slicing. The serve just slice and serve with you favorite BBQ sauce. Important: When slicing brisket you must slice across the grain.