Smoked Brisket

03 Oct

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
Hickory wood


  1. Start wood fire in firebox and allow to burn down until you can regulate temperature between 275 and 300 degrees.
  2. Pat brisket down liberally with BBQ rub.
  3. Put in main smoker chamber, fat-side up, and slowly cook between 275 and 300 degrees for 1 hour per lb of meat.
  4. 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.
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Posted by on October 3, 2011 in Main Dishes


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