Braggin’ Rights Brisket (passthesushi)

Wild Willy’s Number One-derful Rub
8 – 12 lbs packer-trimmed beef brisket
Basic Beer Mop
Struttin’ BBQ Sauce

The night before you plan to smoke the brisket, apply the rub evenly over the brisket (you won’t use all of it). Make sure to massage the rub into every nook and cranny, coating every side well. Wrap the brisket in plastic wrap and refrigerate over night. The next day, remove the brisket from the refrigerator 45 min before barbecuing. Meanwhile, prepare your smoker, getting the temperature between 200 and 220 degrees F. Transfer the brisket to the coolest part of the smoker, fat side up, so as it cooks, the juices baste the meat. Cook the brisket until well done, and tender, 1 – 1 1/4 hours per lb. Every hour or so, baste the meat with the mop. When the meat is done cooking, remove it from the smoker and wrap it loosely in foil. Let it rest for at least 20 min. Cut off the fatty top and discard. Trim the smoked brisket thinly against the grain.


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