Recipe courtesy of Emeril Lagasse
12 to 15 servings


  • Hickory chips
  • 1 whole 10 pound beef brisket, untrimmed
  • Rustic Rub


Soak the chips in water for a couple of hours, and then drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker and smoke at 350 degrees F for 4 hours. Reduce the heat to 125 degrees F and continue to smoke for 8 hours. Place a drip pan underneath the brisket to catch some of the drippings to use for the BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in two pieces and trim off all the fat. Slice the brisket very thin and serve with the BBQ sauce.


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