THE ONE AND ONLY BARBECUED BRISKET

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The One and Only Barbecued Brisket image

Anyone can master a "real" barbecued brisket. I think that beef brisket was the reason the barbecue process was invented. We have some great BBQ joints in Texas and I think this recipe is as good as any of them. Cook time is for 1 1/4 hours per pound of a 12 lb. brisket.

Provided by Miss Annie

Categories     Meat

Time 14h24m

Yield 1 brisket

Number Of Ingredients 2

8 -12 lbs packer-trimmed beef brisket
2 cups lone star dry rub seasonings (see Lone Star Dry Rub)

Steps:

  • The day before serving pat the dry rub into every pore on the brisket and place in a large bag, or wrap tightly in plastic wrap, to marinate overnight.
  • Early in the morning take brisket out of refrigerator and bring to room temperature while you start your fire and heat to 210ºF.
  • Place brisket on opposite side from the firebox with the fat side up, so juices will help baste the meat.
  • Maintain pit temperature between 180º and 220º and smoke 1 hour to 1 1/4 hours per pound.
  • Every hour or so, if you have to use mop sauce you may do so.
  • (The fat is going to keep the meat moist.) Remove brisket and let sit for 20 minutes.
  • Cut the fatty top section away from the top section and the second section.
  • Slice both brisket sections across the grain.
  • Serve the barbeque sauce on the side, not on the meat.

Nutrition Facts : Calories 11321.9, Fat 963.1, SaturatedFat 387.9, Cholesterol 2649, Sodium 2322.4, Protein 614.7

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