Placeholder canvas
Required Disclaimer: This post may contain products with affiliate links. If you make purchases using these links, we receive a small commission at no extra cost to you. Thank you for your support.
Why easy Barbecue Brisket is the Best
Start the day before by applying the dry rub. Allow all day to smoke the brisket depending on size.
Servings Prep Time
16people 20minutes
Cook Time Passive Time
7hours 24hours
Servings Prep Time
16people 20minutes
Cook Time Passive Time
7hours 24hours
Ingredients
Dry Rub
Basting Sauce
Instructions
  1. The day before, trim any excess fat from the beef brisket so there is no more than a half inch depth of fat. Score the remaining fat using a diamond shape so the scoring cris-crosses the brisket.
  2. Place all dry rub ingredients in a bowl. Combine well. Massage the dry rub into the scoring making sure you evenly apply the rub over the whole brisket. Allow to marinate in the refrigerator for 24 hours.
  3. One hour before cooking, remove the brisket from the refrigerator. Pre-heat the smoker (following the manufacturer’s instructions) to approximately 220 degrees Fahrenheit or 105 Celsius. Prepare the basting sauce.
  4. Place the beef brisket in the smoker and cook between 200 and 220 Fahrenheit for 4 hours basting with the pre-prepared basting sauce every hour. Remove the brisket and cover with foil. Place the covered brisket back in the smoker an continue to cook for a further 3 hours.
  5. Remove the beef brisket from the smoker and allow to rest for at least 30 minutes before slicing. Serve with your favorite BBQ sauce (optional).
Recipe Notes

Smoked Beef Brisket Recipe www.compassandfork.com

Save

Save

Save

Save

Save

Save

https://compassandfork.com/recipe/why-easy-barbecue-brisket-is-the-best/
https://compassandfork.com/recipe/why-easy-barbecue-brisket-is-the-best/