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Smoked Brisket

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Ingredients:

10 lb Brisket, untrimmed, leave fat cap on
1/2 Cup Kosher Salt
2 Tbsp Black Pepper
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
1 Tbsp Lawry's Seasoned Salt
1 Tsp Cumin
1 Tsp Chili Powder
1-2 12 oz Beers, for basting, optional

Directions:

  1. Mix the spices together and rub all over the brisket to completely coat.
  2. If not smoking right away, place on a wire rack on a baking sheet and cover with plastic wrap. Refrigerate until ready to smoke.
  3. Preheat the smoker to 225 degrees F. Add mesquite wood chips to the smoker.
  4. Once preheated, add the brisket to the smoker and smoke until the internal temperature of the brisket is 180 degrees F, basting every 30-45 min. (This can take anywhere from 8-12 hours)
  5. Remove and cover with foil to rest for approximately 30 min or until the internal temperature reduces to 170 degrees F.
  6. Slice and serve warm.
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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