Smoked Beef Brisket
I prepared a brisket point by using mustard to adhere a flavorful rub made up of salt, pepper, and garlic granules.
It spent 5 hours smoking on the BBQ with hickory wood, then I wrapped it in butcher paper for an additional 3 hours.
The result? Incredibly tender, rich, and smoky meat. The standout pieces are definitely the ends, which develop a delicious ‘bark.’
That sounds absolutely delicious! Smoked beef brisket is such a labor of love, and it sounds like you nailed the process. The use of mustard as a binder is always a great choice — it not only helps the rub adhere but also adds a nice flavor. I’m a big fan of hickory wood for smoking; it gives such a nice, rich smoke profile.
I agree, the bark is one of the best parts! It gives that perfect crunchy texture and deep flavor. Did you have any sides or sauce to go with it? I’d love to hear more about your experience!
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