You may also like
Ingredients
- 1 beef brisket piont or flat or whole packer
- 1 enough brisket rub to liberally cover brisket
Method
- I have been forgetting the most critical step in doing awesome BBQ in my past recipes.
- Crack a cold one!
- Trim all but 1/4" of the fat cap off of brisket and coat liberally with rub.
- Smoke brisket @ 225 until internal temp is 165-170
- Remove from smoker and double wrap in foil to keep juices from ruining out.
- Return brisket to smoker and smoke till internal temp of 190is reached.
- Remove from smoker and rest 45 min
- Slice or chop and enjoy!
