Brad's Brad-Ass Brisket
- Apr 30, 2018
- 1 min read
Ingredients
12-16 lbs Brisket
1.5 c Garlic Salt
1.5c Paprika
3/4c Cumin
3/4c Fresh Black Pepper
1/2c Chili Powder
1/4c Oregano
1.5c Turbinado Sugar
Instructions
Rub and fully cover brisket with Brisket Rub
Smoke at 260℉ until internal temperature is 190℉
If using a grill instead of a smoker make sure to use indirect heat.
Smoke 10-12 hours
I used to panic the moment my brisket hit the stall and would crank the heat to push through. Reading the advice to just let it ride was a game changer. Tried it this weekend and finally got that buttery texture.
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The part about letting the brisket rest longer than I usually do really stood out. I used to slice after an hour and lose all that juice. Tried a longer rest this weekend and the difference was night and day.
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I’ve been dialing in brisket for backyard get-togethers, and your approach to wrapping is making me rethink my usual overnight smoke. Would the same timing hold up for a smaller whole packer, or should I adjust it for that size?
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