My Somewhat-Famous Brisket Recipe

After many requests from many of my friends and co-workers for a simple, delicious, brisket recipe I made up a Word document and distributed it to anyone who wanted it. I got more than a dozen folks come back to me loving the recipe, so now Im passing it along to you...

Just a note on this recipe: I would strongly recommend using a pre-trimmed brisket flat for this recipe, as trimming down a full packer brisket is not something I recommend for the uninitiated.

Brisket Recipe

SLATHER

1/4 cup Dijon mustard
2 tablespoons pickle juice (from a jar of dill pickles)
1 tablespoon dark brown sugar
1/2 tablespoon Worcestershire sauce
3/4 teaspoon hot sauce


RUB

2 tablespoons granulated sugar
1 tablespoon kosher salt
2 tablespoons light brown sugar
2 tablespoons paprika
2 tablespoons garlic salt
1.5 teaspoons onion salt
1.5 teaspoons chili powder
1.5 teaspoons freshly ground pepper
1 teaspoon celery seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper


SPRAY MOP

50/50 Apple Juice and Bourbon


Before putting Brisket on the smoker, inject with a 50/50 mixture of Apple Juice and Gold Medal brisket marinade (available at Wal-Mart, has a gold foil cover on the lid) in 4-6 places on either long side of the brisket.

Set up your smoker and get the fire going right, Also have available several hickory wood chunks that have been soaked in water for over an hour. Prior to putting the brisket on the smoker layer the wood chunks (around 6-8 chunks) on the prepped charcoals.

Put a light coating of your slather on the brisket, not too heavy (a chef’s brush works best) Then rub on your rub until well coated. Set the brisket on the grill grate over the drip pan, fat side up, Cover and cook for while maintaining a steady temperature inside the grill of 220° to 250°. Spray the brisket with the mop every hour after the first eight. After 10-12 hours, carefully flip the brisket and rotate it 180°.Cover, then cook for 4-6 hours, spraying every hour with the mop and adding more hot coals to the grill as necessary. or until an instant-read thermometer inserted into the thickest part registers 185-195°.