Brian of Ontario, Canada

Smoked Beef Brisket. 12 pounds after a little bit of fat trimmed off.
Beef brisket smoked in a Webber bullet smoker.
Cooked approx. 1.5 hrs per pound using cherry wood chips and lump charcoal.
cooked to the temp of 195 and let set in tinfoil for 30 min after.
Dry rubbed with garlic powder, sea slat, black pepper,paprika, onion powder.
Let sit in fridge overnight.
Brisket does not need turned and can be injected for extra moisture.

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Author: Anita

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