TEXAS STYLE SMOKED BRISKET WITH MOPPIN' SAUCE
This is the first recipe I ever made with my smoker and everyone loved it including my kids!
Provided by Beth Streeter
Categories Beef
Time 6h15m
Number Of Ingredients 20
Steps:
- 1. Combine all ingredients for the rub and rub all over your brisket wrap in foil and let sit overnight.
- 2. Combine all ingredients of the moppin sauce together and mix well.
- 3. Bring your smoker up to 220. I used hickory chips, but you can use mesquite, white birch, or apple wood.
- 4. Place brisket in smoker fat side up. Smoke 1 hour per pound using the moppin' sauce every half hour. Or until internal temperature reads 190 to 200 degrees.
- 5. I used a vertical water smoker if you don't use one with water wrap it in foil after 4 or 5 hours so that it stays moist.
- 6. Serve with baked potato and veggies and enjoy!
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