Smoked Brisket

Look for a 10-12 lb. select grade or better packer's cut.

Make sure it's flexible in the package. This will insure a tender brisket.

You can inject, marinate, rub or brine your brisket to add flavor.

Let sit at least 30 minutes after applying rub.

Use 1/4-1/2 cup hickory chips or chunks.

Add charcoal if a smokering is desired.

Smoke at 225F to an internal temp of 195F.
It usually takes around 12-13 hours.

To reheat brisket:
    Place foiled brisket in 225
-250F oven/smoker for about 3 hours. Serve when internal temp reaches 165-170F.

Also see our Smoking The Perfect Brisket Video by Scott Wallace for complete instructions.




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