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1.) billy b - 12/28/2013
I thought I would put this in recipes also so it would be easier to find, it the best I have ever cooked. Since wr're cooking by internal temp, the size of the brisked doesn't matter except for ease of handleing .

10-14# brisket

Ingredients for pre rub:
3 tablespoons "Fiesta Bristet Rub" sold @ Walmart in spice section
3 tablespoons Frenches Yellow mustard
3 tablespoons beef paste "Better Than Bullion" sold @ Walmart in the bullion section

Ingredients for seasoning blend (Rub)
1/4 tablespoon garlic salt
3 tablespoons coarsely ground black pepper
2 tablespoons chili powder
1 tablespoon lemon pepper
2 teaspoons kosher salt
3/4 teaspoon cayenne pepper
1/2 cup vegetable oil (do not mix with spices, hold for later)

Ingredients for wrapping mixture
1/2 cup honey
1/2 cup dark brown sugar
4 tablespoons butter or margarine

1. Combine paste ingredients & spread on all sides of brisket. Wrap & refrigerate for 2 days (if you
have time if not, give it a couple of hours, longer is better)

2. Prepare smoker with oak or mesquite wood to 250*
3. Brush the veg.oil all over the top & sides of brisket
4. Sprinkle all the rub on the top & sides of brisket
5. Insert a heat proof thermometer in the thickest part of brisket

Place in cooker fat side down
meanwhile lay out double sheets of foil big enough to completely wrap the brisket.
Mix the wrapping mixture but don't refrigerate
Cook brisket until it reaches 165* internal, take it out & place on foil. Brush on the wrapping
ingredients all over the brisket, then securely wrap entire brisket with foil & reinstall thermometer probe.
Place back in cooker & cook until internal temp reaches 195*
Remove from cooker place in a aluminum pan (be careful of hot grease leaking) then open foil & remove to cutting board. slice cross grain & for even more flavor, after slicing pour some of the drippings over brisket.
OK blue cat I typed all this so forgive the punctuation & spelling errors & if you don't understand something PM me for my phone # This sounds like a lot of work but it really isn't & I promise if you cook it to proper temps, it will melt in your mouth.

If any questions, bring em on.
2.) Floyd - 12/29/2013
So easy, even a bluecat can do it.
3.) BULLZ-i - 12/29/2013
4.) billy b - 12/29/2013
It has the beefiest smokey taste I have ever cooked, actually my kid came up with it from somewhere, done right it melts in your mouth.
5.) bluecat - 12/30/2013
Where's the bourbon? If you added whiskey to the marinade you would have all the major important food groups.
6.) ARCHERXP - 01/10/2014
definitely trying this next weekend :hb:
7.) Wild Bob - 01/10/2014
Sounds good. I'll have to try when it warms up out side and I can fire up the smoker.