smoked brisket rub

This super simple two-ingredient rub enhances the brisket&#39;s natural flavors and helps to create a super flavorful bark.

Brisket Rub Recipe

Diamond Crystal kosher salt

black pepper ((16-mesh coarse ground))

granulated garlic

onion

paprika

chili powder

brown sugar

Combine all ingredients together in a container or small bowl.

Use it right away on your brisket or store it in an airtight container for up to 3 months.

It&#x27;s Wagyu Brisket. Delicious, and simple with incredible, natural flavor that&#x27;s enhanced with a little bit of coffee in the rub. Like anything you cook low and slow, plan accordingly. It&#x27;s better to finish early, than late. A good rule of thumb is to plan on around 90 minutes for every pound of meat cooked at 225 degrees.

Smoked Brisket

lbs Whole Brisket

tbsp Olive Oil (Garlic Infused)

Tbsp of BBQ rub

Remove your brisket from the fridge, and trim the fat off the brisket as much as possible, leaving a layer of about 1/4&quot;. Take care to not over trim the brisket where the point and flat come together.

Once the brisket is trimmed, get smoker setup to smoke at 225 degrees using indirect heat

Rub the entire brisket with the Garlic Infused Olive Oil or your preferred binding agent.

After applying the binder to the brisket, generously apply the rub to the entire surface of the meat.

By this time your smoker should be up to temp. Place the brisket directly on the grill grates fat cap down. If you got up early to start this cook, now is a good time to take a nap.

After 4 hours check your smoker and the temp on your meat. When I cook a whole brisket I place a separate probe in the point and the flat. Those two pieces of meat will cook at different speeds, and it's good to know where each of them sits.

The magic number you're waiting for right now is 160 degrees. Some people like to go for &quot;look&quot;, or &quot;feel&quot; when they are cooking a brisket, but I'm not willing to leave it up to chance when I'm dealing with a piece of meat like this.

At 160, wrap the brisket tight in pink butcher paper, and then return to the smoker.

After wrapping, check the temp on your probes every hour. Once your temp is up to 200, it's time to pull the brisket from the smoker.

DON'T unwrap the brisket, it's not done! Wrap over the butcher paper with foil, and place the brisket in a sealed cooler, with towels, and let it rest for at least two hours.

Once the brisket has adequately rested, pull it from your cooler, set the table, and then slice it up! Don't forget, ALWAYS slice your brisket against the grain of the meat. This will ensure that every bite melts in your mouth.

https://www.meatsmokinghq.com/should-i-smoke-brisket-fat-side-up-or-down/
I wondered the same thing and this is what I found. The fat should be on the side with the source of heat. It also depends on if you want “pretty” meat or not. Pitmasters differ on the way you do it and neither is wrong. It depends on your personal preference.

Smoked brisket makes killer tacos or fajitas.

https://www.youtube.com/watch?v=5kjA6QIly2A

Trimming a brisket for the 4th of July. 

For all the details on my favorite way to make a brisket, check out https://www.smokedmeatsunday.com/coffee-brisket/

4th of July Brisket Trim

Melt in your mouth Smoked Brisket with Dry Rub made on a Traeger for the perfect juicy and tender brisket. It&#039;s dry rubbed with simple spices and smoked for hours for moist and flavorful beef brisket from a wood pellet grill.

Smoked Brisket with Dry Rub (Paleo/Whole30)

brisket ((trimmed with 1/4 inch fat cap))

fine sea salt

pepper

garlic powder

smoked paprika

cumin

cayenne pepper

broth

apple cider vinegar

Make your dry rub mixture. In a small bowl, add salt, pepper, garlic powder, smoked paprika, cumin, and cayenne pepper and mix well to combine. Pat dry brisket. Rub spice mixture all over the brisket, making sure to evenly coat. Wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge.

The next morning, combine the broth and apple cider vinegar in a small spray bottle and set aside.

Start your Traeger or wood pellet grill per the instructions and set on smoke. Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with the broth/ACV mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat. Be patient!

Remove meat and let rest for at least 30 minutes. I like place foil loosely over it or we have wrapped it in parchment paper, wrapped in in a towel, and placed in a cooler to rest. The cooler allows it to stay warm. Thinly slice and serve with sides of choice!

Hi, this recipe looks great!  I have some questions. 1. Can this be adjusted to work with a 2.75 lb brisket? 2. What type of broth do you use? 3.  If the brisket doesn’t have a fat cap can this still work?

Thank you
Glenn

Thank you for giving us a great recipe for our first brisket. We followed the directions exactly on our RecTec smoker and it was tender and beautifully seasoned.

OKG I LOVE BRISKET could eat it everyday always want it when we come down to visit u guys

OMG i love Brisket could eat it every day Always want it when we come to see u guys

This was excellent. Just made it today on our Big Green Egg. Followed the directions exactly and everyone loved it. Thank you!

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Smoked Brisket with Dry Rub (Paleo/...

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