Smoked Brisket

Corinne Mihelic

By
@Pandaluvr2

I got into smoking meat a couple of years ago, and just love it! Due to my disabilities, I have not been able to cook much, but the last few days I have gotten back into it slowly. I bought a new Cajun Injector Electric Smoker to make things easier for me. This Brisket was to die for! Delicious, juicy, moist, and as tender as it comes! Enjoy :)


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Serves:

8-12

Prep:

1 Hr

Cook:

6 Hr

Ingredients

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

Directions Step-By-Step

1
Get 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.
2
Rub Recipe

Ingredients

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
3
Mix dark brown sugar and paprika together in a large bowl. Be sure to get rid of any lumps.
4
Using a fork, mix in dry ingredients - one at a time at a time. Again, make sure to work out any lumps.
5
Wash the brisket, then lay it with fat side up. Score it on the diagonal.
6
Rub 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.
7
Place 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.

About this Recipe

Course/Dish: Beef