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Nutrition Facts
Serving Size 163 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 1050 mg 44%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 52 g
Vitamin A 8% Iron 25%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Red Rubbed Smoked Brisket
Prep Time
1 hour
Cook Time
12 hours
Total Time
13 hours
12  People


Recipe makes 12 Servings

8 Lb trimmed brisket
1/4 cup(s) Adams Reserve Texas Brisket Rub, plus more as needed
2 Tbsp Adams Reserve Peppercorn and Garlic Rub
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Season brisket liberally with both rubs. Refrigerate and allow brisket to get cold.
Meanwhile, bring smoker temperature to somewhere between 225ºF and 250ºF. Use any wood you prefer, and add more wood as needed to keep temperature constant.
Place brisket directly onto smoker with a pan of water underneath to keep environment moist. Smoke 10 to 14 hours depending on size and temperature of smoker.
For best results, wrap brisket immediately in butcher paper and allow to rest for at least another 1 to 2 hours. This long rest will allow all juices to redistribute.
Uncover and carve as necessary. Refrigerate any leftovers for cold brisket sandwiches.
Chef's Note: For a great smoke ring, make sure your brisket is nice and cold when you set it in the smoker.


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