Menu Enter a recipe name, ingredient, keyword...


Smoked Brisket


Google Ads
Rate this recipe 5/5 (1 Votes)
Smoked Brisket 0 Picture


  • Beer
  • Use Hickery for smoke.
  • Prime Rib Seasonings for rub
  • Salt
  • Pepper



Step 1

Bring meat to room temperature.
Rub Brisket all over with Prime Rib Seasoning, salt and pepper.
Inject meat with beer. (Optional)
Set smoker to 230 degrees.
Set smoke for 4 hours using Hickery wood.
Baste with BBQ sauce for 2 hours on both sides. (Optional)
Bring tem of meat to 190 degrees and maintain for 1 1/2 to 2 hours/per lb.

Can be wrapped in foil at 160 degrees after 4 hours of smoke.

Meat is done when a fork can be easily pulled out of the Brisket.

If there's not enough fat, use bacon.

Use apple juice in water bowl.

Review this recipe