JIMMY'S SMOKED BRISKET
While I'm totally intimidated by the grill/smoker and outdoor cooking, Jimmy is a master at it. I handled the seasoning/rub and Jimmy handled the smoking of this juicy brisket! The way this was prepared and smoked left a very favorful crunchy crust around a tender and juicy brisket. Source for "Rub": Amazing Ribs.com
Provided by Diane Atherton
Categories Beef
Time 22h
Number Of Ingredients 13
Steps:
- 1. Lightly oil brisket with vegetable oil.
- 2. Mix all rub ingredients together; spread generously over meat on all sides. Wrap in plastic wrap and let marinate over night in the fridge.
- 3. Prepare smoker with charcoal and add hickory chips to top of charcoal. You want to smoke brisket slow and low. Temp should be maintained around 225 to 250 degrees.
- 4. Place brisket in a large disposable aluminum pan. Place over coals and smoke low and slow for 10 to 12 hours. Add coal as needed to keep heat going. Occassionally pour beer over brisket.
- 5. Once done, remove from heat and wrap in foil. Let rest for about 1 hour before slicing.
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