A classic hickory-smoked beef brisket that is slowly cooked for hours.
-By Bryan Strommen
Biggest brisket that you can find with fat layer intact
Texas-style smoker with offset side firebox
BBQ rub of choice
- Start wood fire in firebox and allow to burn down until you can regulate temperature between 275 and 300 degrees.
- Pat brisket down liberally with BBQ rub.
- Put in main smoker chamber, fat-side up, and slowly cook between 275 and 300 degrees for 1 hour per lb of meat.
- When meat is done, carefully trim as much fat off as possible, and then slice meat against the grain. Serve with your favorite BBQ sauce or eat plain.