The One And Only Barbecued Brisket

1. 1

   The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.

2. 2

   Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210u00b0F.

3. 3

   Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.

4. 4

   Maintain pit temperature between 180u00b0 and 220u00b0 and smoke 1 hour to 1 1/4 hours per pound.

5. 5

   Every hour or so, if you have to use mop sauce you may do so.

6. 6

   (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.

7. 7

   Cut the fatty top section away from the top section and the second section.

8. 8

   Slice both brisket sections across the grain.

9. 9

   Serve the barbeque sauce on the side, not on the meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.