A good rule of thumb is to smoke brisket 1 hour and 15 minutes per pound at 225° to 250° until the internal temperature reaches 190°.
Yield: Makes 8 servings
- 1 (5 3/4-pound) trimmed beef brisket flat
- Brisket Rub
- Hickory smoking chips
- Brisket Mopping Sauce
- Brisket Red Sauce (optional)
- Sprinkle each side of beef with 1/4 cup Brisket Rub; rub thoroughly into meat. Wrap brisket in plastic wrap, and chill 8 hours.
- Soak hickory chips in water for 8 hours. Drain.
- 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.
- Remove beef from refrigerator, and let stand 30 minutes.
- Place brisket on smoker rack, fat side up. Insert thermometer horizontally into thickest portion of beef. Maintain smoker temperature between 225° and 250°.
- Add a handful (about 1/4 cup) of hickory chips about every hour.
- 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.
- 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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