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    Smoked Beef Brisket


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    hickory chips
    1 10 lb. whole beef brisket, untrimmed
    rustic rub

    Recipe



    Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350ºF for 4 hours. Reduce the heat to 125ºFand continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce. Yield: 12 to 15 servings


 

 

 

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