Barbecue: Brisket Recipe

• 1 whole, untrimmed beef brisket
• About 1 cup of of
• 8 large chunks of your favorite smoking wood (I like a mix of oak and apple)

1. Trim the brisket of hard and excess fat, leaving 1/4-inch layer of fat along the top. Coat brisket liberally in your favorite dry rub and then wrap in heave duty aluminum foil. Place in the refrigerator and let it sit for 8 hours up to one day.
2. Fire up your smoker between 215 to 225u0b0F. At the chunks of wood, and when they begin to smoke, remove the brisket from the foil and place in the smoker.
3. Cook the brisket between 215 to 225u0b0F until an instant read thermometer reads 165u0b0F in the flat section of the brisket, about 10 to 12 hours. Wrap the brisket in heavy duty aluminum foil and put back into the smoker. Continue cooking until the point section of the brisket registers 195u0b0F, about 4 to 6 hours more. Remove from the smoker, let rest at least 30 minutes, then slice and serve.

brisket, apple

Taken from www.seriouseats.com/recipes/2009/10/barbecue-brisket-recipe-20091023.html (may not work)