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SMOKED BRISKET

Nothing beats a good smoked brisket (Except maybe my ribs. It takes a long time but in the end it’s worth it.)

Brisket plated BBQ Competition style
  • Beef Brisket with fat layer
Rub:

Equal parts

  • Brown sugar
  • Salt
  • Pepper
  • Paprika
  • Onion Powder
Mop:
  • 2 Cups Apple Juice
  • 1/4 Cup Vinegar
When you choose a brisket you have three real choices. You can get a whole brisket, the “point or the “flat”. The point is smaller and fattier while the flat is larger and better for slicing. Naturally, either will take less time to smoke than a whole brisket. The draw back to using the smaller sections is that nearly all of the fat will be removed. Ideally, you want a layer of fat on top 1/4 to 1/2 inch thick. The “fat cap” will melt during cooking constantly marinating the meat and keep it moist. (If there is not enough fat never fear - just cover the top with strips of bacon when you start cooking.)

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.

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