Yield
Makes 8 servings

How to Make It

Step 1

Sprinkle each side of beef with 1/4 cup Brisket Rub; rub thoroughly into meat. Wrap brisket in plastic wrap, and chill 8 hours.

Step 2

Soak hickory chips in water for 8 hours. Drain.

Step 3

Prepare smoker according to manufacturer's directions, regulating temperature with a thermometer to 225°; allow it to maintain that temperature for 1 hour before adding beef.

Step 4

Remove beef from refrigerator, and let stand 30 minutes.

Step 5

Place brisket on smoker rack, fat side up. Insert thermometer horizontally into thickest portion of beef. Maintain smoker temperature between 225° and 250°.

Step 6

Add a handful (about 1/4 cup) of hickory chips about every hour.

Step 7

Brush beef liberally with Brisket Mopping Sauce when beef starts to look dry (internal temperature will be about 156°). Mop top of brisket every hour. When internal temperature reaches 170°, place brisket on a sheet of heavy-duty aluminum foil; mop liberally with Brisket Mopping Sauce. Wrap tightly, and return to smoker.

Step 8

Remove brisket from smoker when internal temperature reaches 190° with an instant-read thermometer. Let stand 1 hour. Cut into very thin (1/8- to 1/4-inch thick) slices. Serve with Brisket Red Sauce, if desired.

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