Stubb’s Black Bark Brisket
8-10 lbs. untrimmed brisket
3 bottles, Stubb’s Beef Rub
Wood chips (for smoke flavor if using charcoal)
Rub entire brisket with Stubb’s Beef Rub. Let it rest for a minimum of 30 minutes. This allows the rub to penetrate the meat.
While the brisket is resting, prepare the smoker for indirect cooking. If using charcoal, layer the soaked wood chips with the charcoal.
Cook the brisket at about 220°F to 230°F to an internal temp of 180°F. This usually takes 10 to 12 hours depending on your pit.Print This Recipe
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