Smoked Whole (or Half) Brisket
½ cup black pepper, preferably medium ground
½ cup Stubb’s Bar-B-Q Spice Rub
¼ cup granulated garlic or garlic powder
2 tablespoons all-purpose seasoning salt
One 9-to-11 pound trimmed brisket, with about 1/4 –inch layer of fat
2 cups Stubb’s Moppin’ Sauce
8 cups wood chips, or 12 chunks, soaked
Stubb’s Original Bar-B-Q Sauce
In a small bowl, combine the pepper, BBQ spice rub, granulated garlic, onion powder, and seasoning salt and set aside.
Rinse the brisket and pat dry with paper towels. Generously coat the brisket with the spice rub mixture on all sides. Brush with Moppin’ Sauce. Let it come to room temperature while the grill fires up.
Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to around 225 °F. Drain and add one-quarter of the wood for smoking.
Set the brisket over indirect heat and cook about 1 ½ hours per pound. To ensure even cooking, set an oven thermometer next to the brisket, also over the indirect heat. Every hour, check it and add more fuel and wood as needed to maintain a smokey 225 °F heat. Cook, mopping the meat with Stubb’s Moppin’ Sauce every 2 to 3 hours (stop moppin’ one to two hours before you think the brisket will be done), until the internal temperature reached 185 °F. Let the brisket rest 15 to 45 minutes. Slice the meat against the grain and serve with Stubb’s Original Bar-B-Q Sauce on the side.Print This Recipe