What in the world are you doing with a 5lb. brisket, Matt? That isn't hardly worth the effort. :-)
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Best brisket rub?
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Ok, this is how Ive done them, and they always turn out great.
Coat the meat with salt at least 24 hours before you plan to smoke it, and let it sit in the fridge
Rub recipe:
3 tbsp. coarse black pepper
1 tbsp. sugar
2 tsp. mustard powder
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cayenne powder
Mix together in a bowl and coat the brisket generously. let it sit out for an hour or two before you throw it in the smoker.
Put it in the smoker over a pan of water.
Smoke at 225° until internal temp reaches 150° or when it hits the “stall”
Then wrap in foil and place back into a 225° smoker.
Let it go until it gets to about 195° - 200°.
Pull it off the smoker still wrapped in foil, wrap it in a towel, and put it in a cooler to rest. Let it sit in there for an hour or so. Slice it up and serve it.
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Originally posted by tmurray View Post
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