Dallas Dandy Brisket

Name: Dallas Dandy Brisket
Prep time: 24 h
Cook time: 5 h
Total time: 29 h
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon black pepper; 1 tablespoon paprika; 1 tablespoon chili powder; 1 tablespoon brown sugar; 1 tablespoon salt; 1 teaspoon cayenne; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 -4 lbs beef brisket, trimmed flat-cut

Submitted by KPD123

"From Smoke & Spice Cookbook. If using entire brisket, double or even triple recipe. Prep time includes sitting in fridge overnight. Cook time varies depending on size of meat."

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photo by KPD123

Ready In:: 29hrs
Ingredients:: 9
Serves:: 4-6

ingredients

1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
2 -4 lbs beef brisket, trimmed flat-cut

directions

Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight.
Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
Smoke brisket for 3 hours.
Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees.
***Note: Trim brisket if fat is more than 1/4" thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!