Smoked Brisket

Smoked Brisket

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  • Prep Time


  • Total Time


  • Servings



  • Beer

  • Use Hickery for smoke.

  • Prime Rib Seasonings for rub

  • Salt

  • Pepper


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.


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