Ingredients Jump to Instructions ↓

  1. 1 ea.

  2. 12-16Lb non trimmed Packer style brisket DRY RUB

  3. 1 cup brown sugar

  4. 1 cup season salt (your favorite brand)

  5. 1/2 cup cumin

  6. 1/2 cup chili powder

  7. 1/2 cup paprika

  8. 1 teaspoon celery salt

  9. 2 table spoons lemon pepper

  10. 2 table spoons dried minced onion flakes

Instructions Jump to Ingredients ↑

  1. mix all spices in a bowl blended well take brisket and lay Butt side up or Fat side up...Take a large bladed sharp knife and pierce thru the fat down into the meat at least 50 times...take your rub and coat the meaty side of the brisket first then roll over with the fat side up again...coat with rub and fill indentions made by in refrigerator while starting your fire or smoker...I use a large smoker hand built and only cook with all can cook with any means you like as long as temp is kept in check...I get my fire going and regulate to 270 degrees...I take the brisket and place it fat side up on the grates for the first 4 hours then i turn for the next four hours and i ussually flip one more time for four hours as well then I place the brisket in a large aluminum pan and cover with foil...The brisket then goes into an oven at 300 degrees for about two hours...the sure enuff way to tell when it is done is there will be about an inch of juices in the pan and touching the skinney end of the brisket with a fork you can pull it apart...all fire smoked briskets take between 12 and 16 hours when cooked this way and starting with a 12-16 Lb slab.


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