Slow Smoked Beef Brisket with Beef Barbeque Rub

Slow Smoked Beef Brisket

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

We recommend that you start cooking your brisket 20-22 hours before you plan to serve the brisket. Plan your time accordingly.
Bring the brisket to room temperature.
Preheat your smoker to 225°F- setting up for indirect cooking.
Trim you brisket to ensure you remove any silver skin and all but 1/4 inch of the fat is removed.
Generously season the entire brisket with Spice Union Beef Barbeque Rub.
Place the brisket on the indirect heat side of the smoker.
Throughout the entire cooking process, be sure to maintain a good supply of fuel to maintain a temperature of 225°F.
Cook the brisket until it reaches at least an internal temperature of 125°F and you have the desired color you wish on the brisket. This can take up to 4-6 hours.
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.
Pour the melted butter over the brisket and wrap the brisket tightly in the aluminum foil or butcher paper.
Return the brisket to the smoker and continue to cook at 225°F until the brisket reaches an internal temperature of 190°F. Don't be surprised if it takes up to 16 hours for your brisket to hit this internal temperature.
You can be sure your brisket is done when you spank one end and the opposite end jiggles like it felt the spanking too.
Keeping the brisket wrapped, place the brisket in a cooler and let the brisket rest for 4-6 hours before cutting.
Be sure to reserve any juices trapped in the foil or butcher paper. Serve those juices with the brisket and store any leftover brisket in those juices.
Be sure to cut the brisket against the grain of the muscle fibers.