Featured Pinch Tips Video
- 8 lb
- beef brisket
- 1/2 c
- pecan wood chips or pellets (use 1/4 cup every 3 hrs.)
- apple juice
- Rub Recipe
- see below
1Get you're smoker going, heat to 225 degrees. Maintain this temp throughout entire time. Add wood chips. Place apple juice in water pan, fill it up and keep it full.
1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt
3Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
4Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
5Wash the brisket, then lay it with fat side up. Score it on the diagonal.
6Rub brisket with prepared yellow mustard, then coat the meat with the rub. Wait 10 minutes, then turn it over so the meaty side is up. Repeat the mustard/rub step.
7Place in smoker, fat side up at 225 degrees for about 6-7 hours. You're aiming for the internal meat temp to be 180 degrees. Remove, cover with foil and let rest for about 20 minutes.