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

Top 2 smoked brisket rub recipes from across the web

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Brisket Rub Recipe

Smoked Brisket

Top 2 smoked brisket rub recipes from across the web

The most viewed smoked brisket rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brisket Rub Recipe

Smoked Brisket

The most viewed smoked brisket rub recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine