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A Brisket a Tasket

By on October 8th, 2008

IMG 6217Today we’re gonna show you how to properly smoke Beef Brisket.

Items Used

1) Brisket Flat

2) Dizzy Pig Faising The Steaks Rub (You can use your favorite rub)

3) Mustard

4) Reliable Grill (We used the BDS)

We’re going to start out with the brisket flat as shown below. This is on the smaller end of Brisket sizes you’ll see out there.

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Apply mustard to your brisket and rub in throughly

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Now we apply the Dizzy Pig Raising the Steaks Rub, on both sides and rub it in thoroughly

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At this point we place the meat in the refridgerator for 4hrs.

Next we place the brisket on the grill with the fat side down as shown.

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Now we sit and drink from our Huck’s Hut Mug (shameless plug) :)

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The brisket needs to smoke until it reaches 200 degrees

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You now have a well smoked beef brisket. If there are any questions that we didn’t go over, please post in the comments.

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Categories: Tutorial
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  • SJ_Steve

    Yeah, I gotta question.

    When are you mailing the samples out :) Looks good!

    Nice MUG!!

  • KeyWestDylan

    Do you trim any fat? What kind of wood are you smoking with? How many hours per pound? What temp are you smoking it at? Why fat down and not up? Did you mop it?

    I’ll give it a try: Rub on mustard, rub on spices, rest 4 hours then smoke until 200f. I hope I don’t end up with a peice of leather! Wish me luck! I post back on my results.

  • KeyWestDylan

    I found this to be helpful:
    http://www.amazingribs.com/recipes/beef/texas_brisket.html

    Jussayin’

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