Ron's Oak Smoked Brisket
"Bought at Kroger.
Fully rubbed with
Saltgrass 7 (takes a half of bottle for one brisket).
Allow to sit out all day
after rubbed to bring it to room temp.
Loaded smoker with oak this time but you
can use anything. Wife tends to like the stronger smoke (hickory, oak,
Set temp at 200°F and insert probe in thickest part of the brisket
taking care to stop the probe tip as close to the center as possible.
until internal temp hits 185°F degrees.
Turn smoker down to 120°F, pull probe, and FULLY wrap brisket with aluminum foil sealing it completely.
Place back in smoker for an additional 30 mins. then turn smoker off allowint it to slowly cool over the next hour.
You can also use an oven inside for this step but most overns will only go as low as 170°F.
Allow to rest for an additional hour on the counter wrapped, then open the foil and taste the greatness!!!!"
Photos by Ron.
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