Smoking Beef Brisket 101 

Alright being raised in the Meat Industry I knew if I messed this up, I would be out of the will for sure. Good Luck and have fun. Let us Meat up once your brisket it done. I will bring the Red Wine.

1. Remove fat areas and score both sides of the brisket so it can absorb more rub.
2. Rub the beef brisket into the brisket on all side. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate overnight.
3. Once ready to add to smoker- place your brisket in a foil deep pan and wrap with butcher paper or foil.
4. I use a combination of applewood and hickory- 1 part hickory and 2 parts apples. Once your grill is at temp add the wood.
5. Put your brisket on the smoker and let smoke until the temp reaches 170 degrees this will take about an hour and half per pound. For a 5 pound brisket, it will take approx. 7.5 hours.
6. Once brisket is done let it rest for an hour DO NOT UNWRAP LET IT SETTLE
7. Once your brisket is rested unwrap and cut into slices. Slice against the grain into ¼ slices.

Serve with Carmine’s Q Sauce and let the delicate brisket melt in your mouth.

Enjoy!