Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
20 Mins
Total Time
12 Hours 40 Mins
Yield
Makes 10 to 15 servings

How to Make It

Step 1

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

Step 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.

Step 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.)

Step 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.

Step 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. PRIME Barbecue, Wendell, NC

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