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.

Ingredients of Smoked Brisket

1. Bereiten 1 of beef brisket piont or flat or whole packer.
2. Es ist 1 of enough brisket rub to liberally cover brisket.

Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. 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.

Smoked Brisket Schritt für Schritt

1. I have been forgetting the most critical step in doing awesome BBQ in my past recipes. Crack a cold one!.
2. Trim all but 1/4" of the fat cap off of brisket and coat liberally with rub..
3. Smoke brisket @ 225° until internal temp is 165°-170°.
4. Remove from smoker and double wrap in foil to keep juices from ruining out..
5. Return brisket to smoker and smoke till internal temp of 190°is reached..
6. Remove from smoker and rest 45 min.
7. Slice or chop and enjoy!.
8. .

Score the fat in a cross hatch pattern, just down to the meat fibers. Place the brisket on a large baking sheet and pat dry with paper towels. In a small bowl, mix together the salt, pepper, brown sugar, pepper flakes, garlic powder and cumin. Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital BBQ thermometer. We use fruit woods for brisket for a sweeter flavor.