This smoked brisket recipe uses a dry rub that is non-traditional and very tasty.  Prep was pretty easy.   A couple of variations that I implemented was using foil instead of butcher’s paper when it came time to wrap the brisket.  After 11 hours in the smoker and still not to proper temperature, I took the wrapped brisket out of the smoker and finished it off in a 300 degree oven until I reached a meat temp of 205 degrees.  After that I wrapped the brisket (still wrapped in foil) in a couple of bath towels and let it rest inside of a large cooler for 3 hours.  When I pulled it out for carving, it was still piping hot and super juicy.

Smoked brisket recipe

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