Smoked Beef Brisket Recipe

Dry off the brisket with a couple of paper towels.

Rub the garlic olive oil all over the brisket.

Then rub the dry rub, completely coating the brisket on all sides. I use a liberal application, using the entire batch of dry rub seasoning, about 1/3 cup. You can use less if desired.

Next, wrap in plastic or place in a zip lock bag and refrigerate for 12-36 hours.

Next in your water pan, add the water and garlic and place on the pre-heated smoker. Add the brisket and smoke at 225 degrees for 6-10 hours. This time depends on the size of your brisket. A smaller brisket (7-8 pounds) should be about 6 hours and a larger brisket (14 pounds) should be about 10 hours.

If you are smoking for 10 hours you will likely want to check your water pan at around the 5 hour mark.

At this time your brisket should be at about 150 degrees. Remove the brisket from the smoker and double wrap it with aluminum foil. Place back on the smoker (or in an oven) cook at 225 for 2- 4 more hours (2 hours for small to 4 hours for large).

The internal temperature should be about 200 degrees. But don't rely 100% on the temperature, place a 2-3 prong BBQ fork into the smoker and twist. If it twists easily, then it is done. But remove it before it hits 205.

Now, remove it from the smoker/oven and let it hold for about 30 minutes to up to 4 hours at a low warming drawer at about 170-190 degrees. Keep the foil on during the hold.

To serve, either slice the brisket or chop it for a Texas Chopped Brisket. When slicing the brisket, always slice against the grain. Note that the grain in a brisket actually changes. So you will need to pay attention to the grain, which means in order to slice against the grain, you will need to change the direction of your slice mid brisket.