Keith's Beef Brisket

By curtiswren

This recipe comes from John Mclemore's Dadgum That's Good, Too!

Ingredients

• 6 to 12 pound beef brisket that has at least a 1/4-inch layer of fat.
• 1/2 cub yellow mustard
• Steak seasoning
• Cajun seasoning
• 1 cup packed brown sugar
• Suggested wood for smoking-Hickory

Preparation

Step 1

1. Rub brisket with a layer of yellow mustard, then season liberally with your favorite steak seasoning and Cajun seasoning. Apply a layer of brown sugar. Use more or less brown sugar as needed to completely cover brisket. Wrap brisket or place in a container and marinate overnight in refrigerator.

2. Preheat smoker to 250 degrees Fahrenheit.

3. Place brisket, fat side up, in smoker on middle rack and for a 6-pound brisket smoke for 2 to 3 hours or until internal temperature reaches 150 degrees F. (If using a 12-pound brisket, double your smoke time or smoke for 1 hour per pound for different size brisket.) When internal temperature of brisket reaches 150 degrees to 160 degrees, wrap brisket in aluminum foil or place in a disposable aluminum foil pan and cover with aluminum foil and smoke for another 2 to 3 hours or until internal temperature reaches 180 to 190 degrees Fahrenheit.

4. Remove brisket from smoker and let rest for 30 minutes before slicing. Slice meat perpendicular to grain.