bbq brisket done hot and fast
Nothing can touch a brisket when it's done right. Cover the brisket generously with the dry rub. Make sure you have butcher's paper handy to wrap. Ask your butcher for some.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main
Cuisine: bbq
Keyword: bbq, bbq brisket
Servings: 6
Calories: 600kcal
The Brisket
- 1 4-6 lb beef brisket flat
- Oak and/or hickory wood chunks
Dry rub
- 6 Tbsp butcher's pepper
- 2 Tbsp salt
The Brisket
Set your smoker up to cook at around 300F. I bet, if you were careful enough, you could do this on a weber kettle but it's easier in a smoker.
Trim your brisket if needed. Please, please, please leave at least 1/4 inch of fat minimum on it. Fat tastes good. Trust in Julia Child. Her words, not mine.
Season your brisket liberally with Aaron Franklin's secret rub. Smoke the brisket fat cap up for 4 hours. At this point check the internal temperature. It should be somewhere around 160-170F. At this point wrap your brisket in butchers paper and continue to cook fat cap down until you get to an internal temperature of 195-200. This is another hour or two max. You are looking for probe tender.
Pull the brisket and let it rest for 30-60 minutes (or put it into a pre-heated cooler if you need it to stay hot longer). Slice against the grain. If you blow it you can always serve it with BBQ sauce but if you nail it you will not want to do that...
Serving: 6people | Calories: 600kcal | Carbohydrates: 3g | Protein: 78g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 234mg | Sodium: 2625mg | Potassium: 1327mg | Fiber: 1g | Vitamin A: 35IU | Calcium: 45mg | Iron: 7.8mg