Let's get cookin' on Ultimate Brisket, a delicious cut of meat perfect for barbecuing. Check out our tips for smoking it to perfection!
1 lb Brisket (per person)
Dry rub blend: kosher salt, coarse black pepper, and your favorite chili powder
0.25 cup Olive Oil (for pan)
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)
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°)
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°
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!