Stubb’s Black Bark Brisket
entree

Stubb’s Black Bark Brisket

This tender, juicy brisket is made with Stubb’s Beef rub, and a whole lotta love. Grilled or smoked low and slow, it comes out smoky and flavourful, ready for sandwiches or enjoying by the forkful.
  • 5m

    prep time

  • 8h

    cook time

  • 4

    Ingredients

Ingredients

  • 10 pounds 1 brisket, untrimmed
  • 1 cups (250 ml) Stubb's Beef Rub
  • bag Wood chips, soaked in water

Nutrition information

Nutrition information coming soon.

Preparation

  • Rub entire brisket with Stubb's Beef Rub. Let rest at least 30 minutes. This allows the rub to penetrate the meat.

  • While the brisket is resting, prepare the grill or smoker for indirect cooking at 225°F to 250°F (107°C to 121°C). If using charcoal, layer the soaked wood chips with the charcoal.

  • Grill 6 to 7 hours or until internal temperature of thickest part of beef reaches 180°F (82°C). (Gently move and turn brisket every 2 to 3 hours.) Carefully remove brisket from grill and wrap in foil. Return to grill, placing it back on unlit side. Cook 30 to 60 minutes longer or until internal temperature reaches 190°F (88°C). Remove brisket from grill or smoker. Let stand 30 minutes to 1 hour before unwrapping. Slice across the grain and serve with Stubb's Bar-B-Q Sauce on rolls, if desired.

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