The One And Only Barbecued Brisket


Anyone can master a real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great bbq joints in texas and i think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. Brisket."

Steps


The day before serving pat the dry rub into every pore on the brisket and place in a large bag , or wrap tightly in plastic wrap , to marinate overnight.
Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210f.
Place brisket on opposite side from the firebox with the fat side up , so juices will help baste the meat.
Maintain pit temperature between 180 and 220 and smoke 1 hour to 1 1 / 4 hours per pound.
Every hour or so , if you have to use mop sauce you may do so.
Remove brisket and let sit for 20 minutes.
Cut the fatty top section away from the top section and the second section.
Slice both brisket sections across the grain.
Serve the barbeque sauce on the side , not on the meat.

Ingredients


beef brisket, dry rub seasonings