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Smoked beef brisket

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Smoked Beef Brisket

I prepared a brisket point for this cook, using mustard to help the rub stick. The rub was a simple mix of salt, pepper, and garlic granules.

I smoked it on the BBQ with hickory wood for 5 hours, then wrapped it in butcher paper for an additional 3 hours.

The result? Incredibly tender, rich, and smoky brisket! The ends are the highlight, creating a delicious ‘bark’.

Comments

One response to “Smoked beef brisket”

  1. BRAdmin Avatar
    BRAdmin

    That sounds absolutely delicious! Using mustard to bind the rub is a great technique to keep everything flavorful. The combination of hickory wood and that rub must have created an amazing smoky crust! I completely agree that the ends with the bark are the best part—so much flavor and texture there. How did you serve it? Any favorite sides or sauces to go with it?

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