Jimmy's Smoked Brisket

By Diane Hopson Smith
@DeeDee2011

While I'm totally intimidated by the grill/smoker and outdoor cooking, Jimmy is a master at it.

I handled the seasoning/rub and Jimmy handled the smoking of this juicy brisket!

The way this was prepared and smoked left a very favorful crunchy crust around a tender and juicy brisket.

Source for "Rub": Amazing Ribs.com

Rating:

★★★★★ 1 vote

Comments:

13 Comments

Prep:

10 Hr

Cook:

12 Hr

Method:

Barbecue

Ingredients

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1: 10-lb beef brisket
: vegetable oil
1 to 2: tall cans of beer
: hickory wood chips
3 Tbsp: black pepper, (i used a coarse ground)
2 Tbsp: salt
1 Tbsp: granulated sugar
1 Tbsp: onion powder
2 tsp: garlic powder
2 tsp: dry mustard
2 tsp: ancho powder (or chili powder)
1 tsp: chipotle powder (or cayenne)

How to Make Jimmy's Smoked Brisket

Step-by-Step

1Lightly oil brisket with vegetable oil.
2Mix all rub ingredients together; spread generously over meat on all sides. Wrap in plastic wrap and let marinate over night in the fridge.
3Prepare smoker with charcoal and add hickory chips to top of charcoal. You want to smoke brisket slow and low. Temp should be maintained around 225 to 250 degrees.
4Place brisket in a large disposable aluminum pan. Place over coals and smoke low and slow for 10 to 12 hours. Add coal as needed to keep heat going. Occassionally pour beer over brisket.
5Once done, remove from heat and wrap in foil. Let rest for about 1 hour before slicing.