Bbq Brisket

INGREDIENTS

INSTRUCTIONS

RUB
Meat Preparation:
Flat: Simply rub with spices. Whole brisket: Trim fat off the top to
1/4 inch, trim out the fat vein that runs between the flat and the
nose by forming a V with your knife as deep as you can cut.
Mix spices and rub seasonings on all of the exposed surfaces of the
meat. Prepare the smoker or cooker for the indirect heat method.
Place the brisket on the grid, fat side up. Cook to an internal
temperature of 165 degrees (use a probe thermometer), take out of
smoker, shake on additional spice rub and wrap brisket in aluminum
foil. Return the brisket to the smoker for additional cooking. Jim
refers to this as the tenderizing stage. After several hours check
for tenderness with the probe thermometer. If you feel no resistance,
the probe sliding through the brisket effortlessly, the brisket is
done.
Un-wrap the brisket; allow some time for the brisket to firm and to
allow the meats juices to settle. Then slice across the grain.
Recipe by: Jim Burns of NBBQA as Larry covered it in On The Grill
Converted by MM_Buster v2.0l.

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