How many people are you serving?
A good beef brisket recipe is a must for any grilling enthusiast, and this recipe from @BeardedBeastBBQ is a great classic method to prepare the meat. If you prefer to wrap your meat or are wanting to give the method a try, this recipe is for you!
Rub your brisket generously with Char-Griller Original AP rub. Once I rub my brisket, I will wrap it in cling film and leave it in the fridge for 4-6 hours before I start smoking it.
- Char Griller Original AP Rub
Get the smoker going to 250-275˚F. I usually aim for the 275˚F degrees for the AKORN.
Wrap the brisket when internal temp reaches 165˚F, or when you’re happy with the bark.
Pull brisket off the smoker when internal temp reaches 203˚F internal or when it probes like butter.
Once I pull the brisket from the smoker, I will unwrap it for about 15 minutes, then wrap it back up and place in a well insulated cooler for a hour and half to 2 hours. Then slice and enjoy!