Smoked brisket. Place brisket, fat side down on grill grate. After the brisket rests, remove it from the foil. Dark Beer Mop: Place all ingredients in a medium saucepan.

They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world. Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital BBQ thermometer. Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. You can have Smoked brisket using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Smoked brisket

Prepare 10 lb of brisket cut in half and fat trimmed slightly.
You need of Mesquite and pecan wood chips for smoker.
Prepare 1 cup of brown sugar.
Prepare 3 tbsp of salt.
You need 1/4 cup of dark chili powder.
It's 1/4 cup of paprika.
Prepare 1/4 cup of onion powder.
You need 1/4 cup of garlic powder.
You need 1 tsp of cayenne pepper.
You need 1 cup of yellow mustard for rub.
You need of Even mix of Apple cider vinegar & coconut rum.

Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers.

Smoked brisket step by step

Trim as much fat from brisket as you can and cut in half. Rub mustard all over it then dry spices mix..
Prep smoker and bring temp to 235. Smoke for 6 hrs adding mixture of chips and spray with solution every hour..
Place directly on heated grill for 1/2 hr to caramelize, then wrap in tin foil and continue to grill for an another 1 hour at low heat. (Or keep in smoker and up heat to 450 to get meat tender).
Then remove from heat and allow to rest as long as possible (minimum 1 hr) best if 2-3 hrs serve with bbq sauce!.

Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. The three main ingredients in cooking a good brisket are salt, pepper, garlic (SPG). This is a great base rub to use and there are many available on the market today that have this popular combination. In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams.