Smoked Brisket

By á-48911

Ingredients

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

Preparation

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.