Featured Products

1

Set your smoker temperature to 200-225°. Trim thick patches of fat and cut one corner across the grain to leave you a guide to slice when it's done (against the grain)

2

Dry rub both sides with kosher salt, coarse ground black pepper and your favorite chili powder. Smoke for 6-8 hours un-wrapped over a water pan (add 1/4 Olive oil to water in pan). Check internal meat temp (at this point it should read 140°-150°)

3

Double wrap brisket in foil or peach butchers paper and put back on smoker. Internal temp should rise 10° every hour, but check meat with probe in the same spots through top of foil until it reaches 190°-200°

4

Brisket is done when probe goes in meat like going into soft butter (internal meat temperature is only a guide). Let rest for about an hour before slicing. Add your favorite Country Bob's Barbecue Sauce and enjoy!

5

6

7

Title

Title