Ingredients
- 10 - 15 LB BRISKET TRIMMED
- MEMPHIS RUB
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice
Preparation
Step 1
MEASURE OUT RUB IN A BOWL, MIX THOROUGHLY AND PLACE INTO AIR TIGHT CONTAINER.
PREPARE BRISKET, TRIM EXCESSIVE FAT OFF, LEAVING 1/4 INCH ON,
SEASON WITH THE RUB MEDIUM COAT,, JUST ENOUGH SO YOU CAN NO LONGER SEE THE MEAT.
PLACE INTO TUPPERWARE TYPE CONTAINER, COVER AND PLACE INTO FRIDGE OVER NIGHT.
REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMP FOR 1 HOUR.
DURING THIS HOUR START AND PREPARE YOUR SMOKER. SMOKER TEMP AT 225 F.
5 MINUTES PRIOR TO PUTTING BRISKET IN ADD IN YOUR SMOKING CHIPS, MISQUITE, HICKORY, MAPLE, APPLE, OAK WITH ENOUGH TO SMOKE FOR 3 TO 4 HOURS.
FTER THE SMOKE HAS STOPPED CONTINUE TO COOK IN THE SMOKER. TO AN I.T OF 190 - 205 F.. STICK FORK INTO MEAT AND TWIST TO SEE HOW EASILY IT PULLS APART.. IF EASY THEN IT IS READY... REMOVE FROM SMOKER,, SHRED WITH FORKS, AND PUT ON TO HAMBURGER BUNS AND SERVE,
ENJOY