Smoke City Market Smoked Brisket & Rub Recipe
Smoke City Market Rub Recipe:
1 cup kosher salt
3/4 cup sugar
2 Table spoons Black Pepper
1/2 Tablespoon Crushed Red Pepper
Mix all ingredients in bowel and store in air tight container.
Smoke City Market Smoked Brisket Recipe
1 6-8 pound Brisket
Load wood into smoker. I prefer White Oak; it burns clean and gives the meat a neutral smoky flavor. If there is any bark on the wood, try to chip off. Let the wood burn for 1/2 before loading the meat. This allows any bark or oils in the wood to burn off. Need to bring temp to 225 to 250 degrees
While you are waiting on the fire, trim the brisket of some of the fat. You do not need to take too much off as the fat adds flavor while cooking. There is a fat cavity on the underside in the shape of a "V" that should be cut out and one on the side of the top of the brisket or "point."
Then "Rub" the brisket all over with the Smoke City Market Rub or any you choose to use. Must be a dry rub.
Check smoker, it needs to be between 225 and 250 degrees and stay at that temp for the whole cooking time. So add wood or close flues to do this.
Load Brisket and relax for the ride. Do not keep opening the hood Start checking the internal temp after about 6 hours. It is done when it reaches 185 degrees at both ends. It can take up to 10 hours depending on your equipment.
To modify the brisket for the home cook:
- Trim and season the brisket with the rub per the other recipes.
- Smoke the brisket on your charcoal BBQ (with wood chips on the coals for the wood smoke flavor) for 3hours.
- Wrap in foil and place in a 300F oven until the meat registers at 185F.
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