Brisket, the big meat, is the most common meat you’ll find in any Texas Bar-B-Q joint. Here we’re coating an entire brisket with Stubb’s Bar-B-Q Rub. Crafted by Stubb himself at his original Texas Bar-B-Q joint, this seasoning is a bold blend of sea salt, paprika and black pepper to help you create flavorful brisket.
Prep Time: 15 minutes
Cook Time: 8 hours
6 pound beef brisket, untrimmed
1 bottle Stubb’s® Bar-B-Q Rub
Soaked wood chips (for smoke flavor if using charcoal)
Rub entire brisket with Bar-B-Q Rub. Let it rest for a minimum of 30 minutes. This allows the rub to penetrate the meat.
While the brisket is resting, prepare your smoker for indirect low heat (225°F to 250°F) cooking. If using charcoal, layer the soaked wood chips with the charcoal. Place foil pan under grates of grill or smoker to catch drippings.
Cook the brisket, fat side up, over indirect heat until internal temperature on thickest part of the brisket reaches 180° to 185°F. This usually takes 8 to 10 hours depending on your pit. To maintain low heat, check every hour to adjust vents and add more charcoal and soaked wood chips as needed. Remove brisket and let it rest 15 to 45 minutes before slicing against the grain.
Makes 16 servings.