Slow Smoked Beef Brisket
with Beef Barbeque Rub
Ingredients:
1 ea 7-8 lb Fresh Prime grade beef Brisket- deckle removed
1 C Spice Union Beef Barbeque Rub
1/3 C Butter- melted
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Bring the brisket to room temperature.
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Preheat your smoker to 225°F- setting up for indirect cooking.
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Trim you brisket to ensure you remove any silver skin and most of the fat.
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Generously season the entire brisket with Spice Union Beef Barbeque Rub.
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Place the brisket on the indirect heat side of the smoker.
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Throughout the entire cooking process, be sure to maintain a good supply of fuel to maintain a temperature of 225°F.
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Cook the brisket until it reaches an internal temperature of 125°F- this can take up to 4-6 hours.
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Once the brisket has reached an internal temperature of 125°F, remove the brisket from the smoker and place the brisket on a large sheet of aluminum foil or butcher paper.
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Pour the melted butter over the brisket and wrap the brisket tightly in the aluminum foil or butcher paper.
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Return the brisket to the smoker and continue to cook at 225°F until the brisket reaches an internal temperature of 185°F.
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The brisket should now be firm to the touch, yet fork tender.
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Keeping the brisket wrapped, place the brisket in a cooler and let the brisket rest for 60-90 minutes before cutting.
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Be sure to cut the brisket against the grain of the muscle fibers.
