Recipe courtesy of
Oklahoma Joe's Smoked Brisket Flat
Total:
7 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
7 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons Spanish paprika
  • 2 tablespoons chili powder
  • 1 tablespoon celery salt
  • 1 tablespoon lemon pepper
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 (5 to 8 pound) beef brisket (flat cut)
  • 4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
  • 1 cup apple juice
  • 1 1/2 cups your favorite BBQ sauce, for serving

Directions

Special equipment: spray bottle for apple juice

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

BBQ Recipes

IDEAS YOU'LL LOVE

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Oklahoma Joe's Pulled Pork

Wood Chick's BBQ Smoked Beef Brisket

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Smoked Beef Brisket

Recipe courtesy of Emeril Lagasse

Smoke Daddy's Brisket

Recipe courtesy of Josh Rutherford

Huey's Beef Brisket Rub

Recipe courtesy of Huey White

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here