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True Smoked Beef Brisket

Photo: Iain Bagwell; Styling: Mary Clayton Carl

Hands-on time 20 mins
Total time 12 hrs, 40 mins
Yield

Makes 10 to 15 servings

Ingredients

How to Make It

  1. Brush or rub brisket with Worcestershire sauce. Sprinkle Beef Rub over brisket. Chill 1 to 4 hours.

  2. Let brisket stand 1 hour. Meanwhile, prepare charcoal fire in smoker according to manufacturer's instructions. Place wood chunks on coals. Maintain internal temperature at 250° to 260° for 15 to 20 minutes.

  3. Place brisket, fat side down, on top food grate. Smoke brisket, covered with smoker lid, 5 hours or until a thermometer inserted in center of brisket (where the point and flat meet) registers 165°. Remove brisket, and wrap tightly in butcher paper. Return brisket to smoker, and smoke 3 to 5 more hours or until thermometer inserted in brisket registers 200°. (Check temperature each hour.)

  4. Remove brisket from smoker; open butcher paper, and let stand 2 to 4 minutes or until no longer steaming. Let brisket stand, loosely covered with butcher paper, 2 hours.

  5. Meanwhile, prepare El Sancho Barbecue Sauce. Cut brisket across the grain into 1/4-inch-thick slices. Serve with El Sancho Barbecue Sauce.

Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking, Oxmoor House. Copyright 2015.