| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbecue ma, Barbman1 | 14 | servings | |
INGREDIENTS
| 7 | lb | Beef brisket |
| 2 | oz | Garlic salt |
| 2 | oz | Black pepper |
| 2 | oz | Paprika |
| 2 | oz | Dried oregano |
INSTRUCTIONS
RUB Season brisket liberally with the spice rub; wrap with plastic wrap and place in refrigerator overnight. Prepare the smoker or cooker for the indirect heat method. Place Brisket in an aluminum roaster pan, fat side down. Place roaster pan in the smoker offset from the fire. Cook at a medium heat of approximately 265 degrees. Cook thirty minutes per pound, then turn Brisket over halfway through cooking time. Should be very tender when a fork turns in the meat. Recipe by: Danny Edwards as seen in On The Grill Converted by MM_Buster v2.0l.
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