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Kathy's Smoked Brisket




Source of Recipe


Me


Recipe Introduction


After trial and error, this is the recipe and process that we like the best for our smoked brisket.


List of Ingredients




Brisket
Cow Dust (or beef rub of your choice)
Beef Stock


Recipe



The night before, trim and rub brisket with the Cow Dust (or beef rub of your choice). Wrap in plastic wrap and refrigerate overnight.

The next morning, heat grill to 265° degrees F. Smoke brisket to 170°. At this point, remove the brisket from smoker and separate the point from the flat. Place both in a foil lined pan. Add the beef stock and wrap the foil around the brisket. Place back on the smoker and cook to 205° degrees F.

Take the flat off the smoker to rest and slice. Continue cooking the point for an additional hour before removing it to rest and slice.