Nick’s Brisket

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
  • Enjoy!

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