Smoked Brisket. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil. Place the brisket fat-side down in the smoker with a meat thermometer in the thickest part. Wrap in pink butcher paper and return to smoker.
Brisket is a muscular, tough cut of meat, so low and slow is the way to go. Season the brisket on all sides with the rub. The brisket is the breast or lower chest of the beef. You can cook Smoked Brisket using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Smoked Brisket
Later, the popularity of smoked brisket took off and now it has become an expensive cut of meat. My father in law is a retired butcher and he can't believe what people are paying for brisket today. In a small bowl, combine the garlic salt, pepper, chili powder, brown sugar and smoked paprika and generously massage it over all sides of the brisket. Set the meat out and allow it to come to room temperature.
Smoked Brisket instructions
A whole BBQ beef brisket (a.k.a. packer's cut brisket) is a huge hunk of cow that comes off the smoker deep ebony in color, almost black, looking more like a meteorite than a meal. But it is not burnt, and beneath the crust is the most tender, juicy, meat full of husky, beefy flavor. Wrap over the butcher paper with foil, and put it in a cooler with a towel or two on top of it, and close the lid. I let them rest for a minimum of two hours. Tips for the Best Smoked Beef Brisket Check out these pro tips to give you the upper hand when smoking your brisket: Mix your spices in advance.