Smoked Brisket
By á-48911
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Ingredients
- Beer
- Use Hickery for smoke.
- Prime Rib Seasonings for rub
- Salt
- Pepper
Details
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.
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