Best Tim Boyds Bbq Brisket Recipes

YEAH, I-LIVED-IN-TEXAS, SMOKED BRISKET

Steps:

• Soak wood chips in a bowl of water, 8 hours to overnight.
• Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours.
• Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker.
• Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker.
• Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.

TIM BOYD'S BARBECUED BRISKET

Steps:

• Place powdered hickory in a Camerons smoker according to the manufacturer's directions. Tuck into the pan a cooking thermometer that has a low enough register to read 160 degrees.
• To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
• Rub the brisket with the dry rub. Place the brisket into the smoker and slide the cover almost completely closed. Place over low heat until wisps of smoke appear, close the cover tightly and smoke for 6 hours, making sure the temperature never exceeds 160 degrees. (Check the thermometer every half-hour.) Drain off liquid from the drip pan after the first, third and fifth hours.
• Preheat oven to 275 degrees. Remove brisket from the smoker and wrap in a double thickness of heavy-duty foil, sealing it tightly. Place the packet fat side down on a baking sheet and bake until fork tender, 3 to 4 hours, turning packet over halfway through cooking.
• Make the barbecue sauce by combining the ingredients in a pan and mixing well. Heat to boiling, reduce heat and simmer for 30 minutes.
• To serve, remove brisket from the foil and place on a cutting board. Cut across the grain into thin slices. Liberally baste with sauce and serve with extra sauce.