Brisket Dry Rub Recipe
These ingredients are enough for one small brisket
- 4 Tablespoons coarse Kosher salt
- 4 Tablespoons coarse black pepper
- 1 Tablespoon onion powder
- 1Tablespoon garlic powder
- 1Tablespoon smoked paprika
- 2 Teaspoons ground coriander
Brisket Smoking Temperature
- 225 – 250F
Instructions
- Trim the brisket (remove all unwanted fat)
- Apply dry rub liberally, covering the whole brisket
- Load the brisket into the smoker (set to 225 F)
- Smoke until the brisket’s internal temperature reaches 165 F
- Remove the brisket and wrap it tightly in butcher paper or foil
- Return it to the smoker
- Continue smoking until the internal temperature reaches 202 F.
- Remove the wrapped brisket and place it in an insulated cooler box to rest for at least one hour
- After resting, remove the brisket from the cooler and unwrap it
- Proceed to cut the brisket into slices against the grain
- Serve and enjoy!
Injecting Marinade
Injecting marinade into the brisket before smoking is optional.
It can prevent the brisket from drying during long low temperature smoking.
A typical recipe is as follows:
Ingredients
- 2/3 cup beef stock
- 1/3 cup apple juice
- 2 tablespoon melted unsalted butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
