Email to Rae       

Recipe Categories: inkblots1606's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cocktails COOKIES CROCKPOT DESSERTS Drinks EGGS ETHNIC FISHandSEAFOOD FreezerMeals FRUIT Herbs JAMSandJELLIES MARINADES MEATS Other PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

8-Hour Smoked Brisket




Source of Recipe


All Recipes Sept/Oct 2015






List of Ingredients



• 1 whole untrimmed beef brisket (12-14lbs)
  
• 1 cup Tesas BBQ dry rub
  
• 1 3-lb bags wood chips, soaked in water 30-min and drained
  
• 1 recipe BBQ Mop Sauce
  
• 1 recipe Texas BBQ Sauce
  






Instructions



1. Rinse meat and pat dry. Trim of all but a 1/2-in fat cap, but don't remove fat layer between the flat and the point of the brisket. Slice off any tough, thin membrane, called silverskin, from meaty side. Apply BBQ rub all over brisket, coat evenly. Let sit for 1 hour to come to room temp.
   
2. If you're using a charcoal grill, start with a chimney half full of charcoal and light chimney. When charcoal is ready, dump it into grill. Adjust vents on bottom of grill so half are open and half closed. Set grate in place and cover frill with lid. Burn charcoal in a pile until embers are red-hot with a white ash. About 1/2 cup of the wood chips to the fire and wait 5 minutes. Put brisket on grill and close lid.
   
3. If using a gas grill, preheat with lid closed until 225 degrees. Turn off heat on one side. Wrap 2 cups chips in aluminum packet, poke holes in foil, and out chips on hot side of the grill. Make 4-5 more packets to add during cook. Cover grill with lid 5-10 minutes. Once smoke escapes, put brisket on cold side of grill. Close lid.
   
4. Smoke 2 hours. If using coal grill, add a handful of charcoal and a handful of wood chips to the fire every 30-40 minutes. When smoke is no longer escaping vents, add more chips. If using gas grill, add a fresh packet of wood chips to fire when white smoke is no longer escaping the vents.
   
5. After 2 hours, open lid and use a barbecue mop or basting brush to apply mop sauce to all sides of the brisket. Rotate brisket 180 degrees and close lid.
   
6. Smoke brisket for an additional 2 1/2 hours or until 150 degrees.
   
7. Remove brisket and place on square of aluminum foil. Baste generously with mop sauce and close foil tightly over brisket. Return to grill, smoke another 3-4 hours, continuing to add charcoal if needed until 190 degrees.
   
8. Let meat rest 1-3 hours.
   
9. Run a knife between the flat and the point to separate. Trim excess fat and slice against grain. Serve with BBQ sauce.