Bbq Brisket Recipe

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   Meat

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   Preparation: Flat: Simply rub with spices.

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   Whole brisket: Trim fat off the top to 1/4 inch, trim out the fat vein which runs between the flat and the nose by forming a V with your knife as deep as you can cut.

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   Mix spices and rub seasonings on all of the exposed surfaces of the meat.

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   Prepare the smoker or possibly cooker for the indirect heat method.

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   Place the brisket on the grid, fat side up.

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   Cook to an internal temperature of 165 degrees (use a probe thermometer), take out of smoker, shake on additional spice rub and wrap brisket in aluminum foil.

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   Return the brisket to the smoker for additional cooking.

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   Jim refers to this as the tenderizing stage.

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    After several hrs check for tenderness with the probe thermometer.

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    If you feel no resistance, the probe sliding through the brisket effortlessly, the brisket is done.

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    Un-wrap the brisket; allow some time for the brisket to hard and to allow the meats juices to settle.

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    Then slice across the grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.