TW's Ultimate Smoked Brisket From Coryell City
18 - 24 servings (3 Oz Cooked Per Serving)
10 pounds beef brisket, trimmed to 1/4-inch fat
15 to 20 pieces split mesquite and/or oak wood, half dry and half green (1 1/2 to 2 cubic
feet of wood chunks in a bag may be used if logs are unavailable)
1/4 cup Fiesta Brisket Rub
2 tablespoons paprika
2 tablespoons coarse ground black pepper
1 tablespoon onion powder
1 (12 ounce) can beer
1 1/2 cups water
1 1/2 cups cider vinegar
1/3 cup onion juice concentrate (jar in spice section)
Combine rub ingredients and season all sides of brisket.
Build a fire in fire box of smoker grill with lid and vents open.
Place brisket lean side down on grate to sear when fire reaches a low flame but is still h
ot. Sear 20 minutes per side. Wet the entire brisket after searing with a spray bottle of
sop until dripping. Start cooking with fat side down and lid closed to build heat in chamb
Check fire every 30 minutes and sustain, adding one log at a time, using a mixture of dry
and green wood for heat and smoke. Maintain an even cooking temperature of 250 to 270 degr
ees in the cooking chamber. if the smoker grill does not have a thermometer, use an oven t
hermometer set on the grate next to the brisket. Adjust side and chimney vents to increase
or decrease oxygen to the fire to help regulate cooking temperature.
Turn the brisket after 1 hour and spray with sop.
Cook 6 to 10 hours until tender and tasty. Turn every 2 hours and sop each time. Check bri
sket and fire in between turns. Keep brisket surface moist with sop.
Carve across the grain into 1/4-inch thick slices and serve with your favorite sauce or in