Smoked Beef Brisket

1. 1

   Mix rub ingredients and seasoned brisket generously on all sides.

2. 2

   Wrap in plastic wrap and refrigerate 24 to 48 hours (flipping several times).

3. 3

   Set up your grill for Indirect Heat with unlit charcoal.

4. 4

   Add hot charcoal from a chimney starter to the unlit coals.

5. 5

   Place a drip pan in the middle and add water.

6. 6

   Place brisket on the grill fat cap side up and add wet hickory wood chips directly to the hot coals.

7. 7

   Smoke at about 275F.

8. 8

   Add the beef broth to a spray bottle and spray the brisket about every 20 to 30 minutes.

9. 9

   Smoking time will take about 3 to 4 hours for a small brisket.

10. 10

    Cook until you have internal temperature of 190F or a bit higher.

11. 11

    Add more wet wood chips as needed during cooking.

12. 12

    ***Note, large brisket can take 6 to 7 hours or longer to smoke.

13. 13

    When the internal temperature is 190F or a bit higher gently remove from the grill.

14. 14

    Let cool 15 to 20 minutes before carving and and serving.

15. 15

    Serve on toasted hamburger buns with your favorite bbq sauce (homemade or store bought) and side dishes.

16. 16

    Oh yeah.

* Per serving · 4 servings · Values may vary.

No additional tips available.