Nick’s Brisket
Prep Time: (Ideally 12 Hours)
Cook Time: 50-60 mins/ Pound
Ingredients:
Rath Farms Beef Brisket (Point, Flat, or Whole Brisket)
Suckle Busters Texas Beef Rub or Killer Hogs Brisket Rub
Brown Sugar
Yellow Mustard (Optional)
The Day Before
Allow your Brisket time to thaw out in your refrigerator
The Night Before – For Best Results allow rub your brisket 10-12 hours before the cook. However, a shorter time is fine as well.
OPTIONAL (Coat the Brisket in yellow mustard in order to help the rub to adhere to the meat.)
Generously Coat the Brisket in either the Suckle Buster’s or Killer Hog’s Rub, or create a rub of your own! Massage the rub into the meat until you achieve complete coverage. If you used the mustard method, the rub will form a paste like consistency over the meat.
Apply several pinches of Brown Sugar to the outside of the Brisket and massage in.
Cover Your Brisket and Place in the Refrigerator Overnight.
The Day Of
Pre-Heat Your Smoker to 225 degrees F
We recommend a Maple, Hickory, and Apple Blend for your wood chips
Remove Your Brisket from the Refrigerator and Allow it time to come close to room temperature.
Once the temperature has reached 225, place your brisket in the smoker with the fat side up.
Monitor the Temperature of your brisket using a thermometer or temperature probe.
Once the Brisket has reached an internal temperature of 165, Remove the Brisket and Wrap in Butcher Paper or Tin Foil and then return to the smoker.
Continue to Cook the Brisket until it reaches an ideal internal temperature of 190 degrees F.
At this time, remove the Brisket from the smoker and place on a cutting board. Allow the meat to rest for half an hour before cutting the brisket against the grain of the meat.
Time to Eat
(Optional) Serve the Brisket with your favorite BBQ Sauce
Enjoy!