Smoked Brisket
We have taken our competition skills and mastered a simple brisket recipe that comes out great every time and can be used in multiple brisket recipes!
Equipment
- Smoker
Ingredients
- 16-18 lb Brisket
- Montana Outlaw BBQ Beef Rub
- Kosmos SPG
- Dried onion bits
- Aluminum foil
Instructions
- Trim the brisket, removing as much of the loose fat from the exposed part of the flat. Also, remove as much of the hard fat as possible.
- Season the brisket with a heavy coating of Kosmos SPG, followed by MOB Beef Rub (the meat should be covered to the point you can't see the grain of the meat). Let it rest overnight in the fridge.
- Start your smoker and set the temperature to 260°. At this time remove the brisket from the fridge and allow it to begin to come up to room temperature.
- Place the brisket on the bottom rack of the smoker and cook it for 4 hours.
- After 4 hours tear off two large pieces of aluminium foil. Sprinkle the brisket with dried onion bits and wrap tightly with the tinfoil. Turn the smoker to 300° and place the brisket back in the smoker for another 3-4 hours.
- Begin checking the temperature of the brisket after 3 hours. Your Thermoworks thermometer should slide in and out without resistance and should read between 205-210°.
- Let the brisket rest in a cooler for 1 hour. Remove the brisket slice and enjoy it!
