This brisket is smoked low and long for a perfect melting and tender result.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Steve Gow (Smoke Trails BBQ) | 2021-11-18 19:41:23 |  1,760,196 Views |
EASY Smoked Brisket Recipe to Get It Right the First Time
Serious Mealtimes / Josh Bousel
My cravings for large cuts of meat seem to increase with the colder weather. While most people associate barbecuing with summer fall is the season when my smoker is most in action with larger cuts like pork butts whole turkeys and as was the case a few weeks ago brisket.
For this brisket I picked out a 14 pound beauty from the butcher took it home and trimmed off the excess fat leaving a 1/4 inch thick cap. Then I gave it a generous coat of a beef rub from Southside Market that has been waiting to be properly applied for a while and after a day of resting in the fridge it went into the smoker at about 215°F (100°C).
