Ingredients Jump to Instructions ↓

  1. Biggest brisket that you can find with fat layer intact Texas-style smoker with offset side firebox BBQ rub of choice Hickory wood

Instructions Jump to Ingredients ↑

  1. Start wood fire in firebox and allow to burn down until you can regulate temperature between 275 and 300 degrees.

  2. Pat brisket down liberally with BBQ rub.

  3. Put in main smoker chamber, fat-side up, and slowly cook between 275 and 300 degrees for 1 hour per lb of meat.

  4. When meat is done, carefully trim as much fat off as possible, and then slice meat against the grain. Serve with your favorite BBQ sauce or eat plain.


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