In competition BBQ, brisket always seems to be the most daunting of the meats to prepare. It could be in part because it is the most expensive and largest cut of meat we cook, or it could be the fact that it takes so much time and there is little room to make corrections throughout the process. When we are home, we like to cook briskets and use it for a variety of reasons and in many different recipes. So we have taken our competition skills and mastered a simplified brisket recipe (without all the ingredients we use in competition). It comes out great every time and can be used for anything. We hope you enjoy this as much as we do and show us what you use your brisket for!
Check out our collection of recipes for leftover brisket, including enchiladas, grilled cheese, bruschetta, and more!
Smoked Brisket
Equipment
- Smoker
Ingredients
- 16-18 lb Brisket
- Montana Outlaw BBQ Beef Rub
- Kosmos SPG
- Dried onion bits
- Aluminum foil
Instructions
- Trim the brisket, removing as much of the loose fat from the exposed part of the flat. Also, remove as much of the hard fat as possible.
- Season the brisket with a heavy coating of Kosmos SPG, followed by MOB Beef Rub (the meat should be covered to the point you can't see the grain of the meat). Let it rest overnight in the fridge.
- Start your smoker and set the temperature to 260°. At this time remove the brisket from the fridge and allow it to begin to come up to room temperature.
- Place the brisket on the bottom rack of the smoker and cook it for 4 hours.
- After 4 hours tear off two large pieces of aluminium foil. Sprinkle the brisket with dried onion bits and wrap tightly with the tinfoil. Turn the smoker to 300° and place the brisket back in the smoker for another 3-4 hours.
- Begin checking the temperature of the brisket after 3 hours. Your Thermoworks thermometer should slide in and out without resistance and should read between 205-210°.
- Let the brisket rest in a cooler for 1 hour. Remove the brisket slice and enjoy it!
