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Dallas Dandy Brisket

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“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.”
READY IN:
29hrs
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
  3. Smoke brisket for 3 hours.
  4. Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
  5. ***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.
  6. ***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!

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