Prep Time: (Ideally 12 Hours)
Cook Time: 50-60 mins/ Pound
- Rath Farms Beef Brisket (Point, Flat, or Whole Brisket)
- Suckle Busters Texas Beef Rub or Killer Hogs Brisket Rub
- Brown Sugar
- Yellow Mustard (Optional)
The Day Before
- Allow your Brisket time to thaw out in your refrigerator
The Night Before – For Best Results allow rub your brisket 10-12 hours before the cook. However, a shorter time is fine as well.
- OPTIONAL (Coat the Brisket in yellow mustard in order to help the rub to adhere to the meat.)
- Generously Coat the Brisket in either the Suckle Buster’s or Killer Hog’s Rub, or create a rub of your own! Massage the rub into the meat until you achieve complete coverage. If you used the mustard method, the rub will form a paste like consistency over the meat.
- Apply several pinches of Brown Sugar to the outside of the Brisket and massage in.
- Cover Your Brisket and Place in the Refrigerator Overnight.
The Day Of
- Pre-Heat Your Smoker to 225 degrees F
- We recommend a Maple, Hickory, and Apple Blend for your wood chips
- Remove Your Brisket from the Refrigerator and Allow it time to come close to room temperature.
- Once the temperature has reached 225, place your brisket in the smoker with the fat side up.
- Monitor the Temperature of your brisket using a thermometer or temperature probe.
- Once the Brisket has reached an internal temperature of 165, Remove the Brisket and Wrap in Butcher Paper or Tin Foil and then return to the smoker.
- Continue to Cook the Brisket until it reaches an ideal internal temperature of 190 degrees F.
- At this time, remove the Brisket from the smoker and place on a cutting board. Allow the meat to rest for half an hour before cutting the brisket against the grain of the meat.
Time to Eat
- (Optional) Serve the Brisket with your favorite BBQ Sauce