Smoked Beef Brisket
My husband has made this many times and it's great! It's tender and juicy and we love that smoke flavor! This was a 13lb brisket, but you could use any size. Using one this big you have pieces that you can slice and pieces you can shred. This is great alone or on a sandwich.
For the rub he used McCormicks Sweet and Smokey Rub. Cooking this low and slow is the key.
Trim some of the fat on the fat cap side of the brisket, leaving at least a quarter inch of fat.
Mix 2 tbsp. of rub recipe with one cup of beef broth.
Inject into brisket, every couple of inches in a grid style pattern.
Apply rub on not fat cap side of brisket.
Put in fridge overnight.
Remove from fridge and allow to set at room temp for 1 hour.
While brisket is resting prepare smoker.
Once smoker is ready, put brisket on fat side down, and smoke for 7 hours at 225 degrees. At the seven hour mark, remove from smoker and place in aluminum pan with 1 cup beef broth, cover and return to smoker at 225 until brisket reaches 195-200 degrees.
Remove from smoker and allow to rest for 2 hours prior to slicing.
We used a mixture of apple and hickory.