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#3101313 - 12/30/12 11:14 AM Smoked brisket
hunter drew
14 Point


Registered: 06/16/07
Posts: 8522
Loc: henderson county TN Lexington

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This was fun doing to me anyway. But I started out with hickory wood chips, then I soaked my apple wood chips in water. The rest was a dry rub I got from Tx300mag (thanks A Bunch) And I used the Musturd base coat

This is the BEST I've tried.

2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 table spoons Kosher salt

I rub it down with mustard before the rub, worcshticer sauce would work, too.

Cook it at 225 for 50 mins per pound. Oak is my favorite since I tend to over smoke at times, but pecan or hickory would work OK, too. Don't over smoke if you use mesquite.

No need for foil in your smoker. Put some apple juice or cider in the pan. Catch the drippings from the brisket if you can.

Pull it off and wrap it in a towel for 30 mins before slicing.

Right at 9 pounds total of brisket I doubled everything on the rub to do two Brisket



This was all that was left and boy was it good




Thanks again Tx300mag for the dry rub receipe


Edited by hunter drew (12/30/12 11:15 AM)
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#3102252 - 12/30/12 09:55 PM Re: Smoked brisket [Re: hunter drew]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

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Glad high liked it!
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From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

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#3102779 - 12/31/12 11:21 AM Re: Smoked brisket [Re: TX300mag]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8931
Loc: Crosby, TX

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 Originally Posted By: TX300mag
Glad high liked it!


Glad YOU liked it. \:D
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From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

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