Smoked brisket. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil. Thoroughly coat the brisket in dry rub seasoning. Place the brisket fat-side down in the smoker with a meat thermometer in the thickest part.
Place cubes in a metal pan and toss with beef broth and sauce. Combine water, beef broth and Worcestershire sauce in a medium-size bowl. Mix together the spices in a small bowl. You can have Smoked brisket using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Smoked brisket
Put your meat probe back in the brisket and return it to the smoker. Set the meat out and allow it to come to room temperature. Take some tin foil and cover the top of the brisket in at least two layers of tin foil. Fold the sides of the foil over the baking dish to keep the heat trapped inside.
Smoked brisket instructions
Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. Place brisket on a rimmed baking sheet. Meanwhile, in a small saucepan, combine mop sauce ingredients. Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Start with a cold brisket fat cap facing up and pat the brisket dry with a paper towel.