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Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
20 mins
total:
12 hrs 40 mins
Yield:
Makes 10 to 15 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.)

  • 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.

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

Source

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

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