Smoked Brisket! Lately, we have been quite into smoking. We have been waiting to try a brisket because it’s so expensive to buy the meat. We didn’t want to mess up 50 plus dollars worth of meat. Give our Smoked Brisket recipe a try!
I have always been a ribs kind of girl. For my birthday dinner every year I would request ribs and they were never perfect until my parents got their smoker.
Now that we have made what I think is the perfect ribs; we felt it was safe to give the smoked brisket a try. Father Michael could not stop raving about how it turned out. Don’t take my word for it though, give it a try yourself!
- 7-9 pound beef brisket
- Killer hogs The BBQ Rub
- Kosher salt to taste
- Pepper to taste
- 20 oz beef broth
- 2 cups coca cola
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- The night before you are going to smoke rinse your brisket, pat it dry and then trim it. Inject brisket with beef broth, then salt and pepper on both sides according to taste. Then cover each side of the meat with the BBQ rub cover with foil and let it sit in the fridge overnight.
- Bring your smoker to 225 degrees F, lightly cover the meat with another coat of BBQ rub. Place on the smoker fat side up, but we read you can put it fat side down or rotate. Remember you are in for the long haul. Our Brisket took 11 hours.
- While the Brisket is cooking for the first-hour mix up the mop sauce. Mix together the coke, apple cider vinegar, and the Worcestershire sauce. Coat the brisket every 45 minutes to an hour with the mop. We put ours in a spray bottle.
- When the meat reaches about 160 degrees F it goes through what is called the stall. When it gets to this part you can use what is called the Texas crutch and wrap it in butcher paper or tin foil and spray with the mop. This is what we did. Then place it back on the smoker until the meat reaches 203 degrees F. Then pull it off and let it rest for 30 to 45 minutes before cutting. Serve with your favorite BBQ sauce.