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Recipe:Smoked Brisket

  • - 10 ½ lb. beef brisket
  • - ½ C. paprika
  • - ¼ C. packed light brown sugar
  • - 3 Tbsp. salt
  • - 3 Tbsp. coarse black pepper
  • - 3 Tbsp. Chili powder
  • - Apple juice
  • - Water
Instructions

1. Using a sharp knife, trim the fat from the brisket leaving an even, thin layer on the top.
2. In a medium bowl, combine paprika, light brown sugar, Chili powder, salt and pepper and mix well to make rub seasoning. Use your hands, or a shaker, generously apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4. When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top. Pour apple juice and water into pan, about halfway full. Place a temperature probe at grate level and heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke for 5 hours. After 5 hours, wrap brisket in butcher paper and return to grill at 220°F. Brisket is done when internal temperature reaches 195°F. Allow brisket to rest for 1 hour.

Slice, serve and enjoy!

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

Smoked Brisket

Prep Time: 20 Min | Cook Time: 10 Hrs

Ingredients

  • 1
    10 ½ lb. beef brisket
  • 2
    ½ C. paprika
  • 3
    ¼ C. packed light brown sugar
  • 4
    3 Tbsp. salt
  • 5
    3 Tbsp. coarse black pepper
  • 6
    3 Tbsp. Chili powder
  • 7
    Apple juice
  • 8
    Water

Instructions

1. Using a sharp knife, trim the fat from the brisket leaving an even, thin layer on the top.
2. In a medium bowl, combine paprika, light brown sugar, Chili powder, salt and pepper and mix well to make rub seasoning. Use your hands, or a shaker, generously apply rub all over.
3. Wrap the brisket in plastic wrap and refrigerate for at least 12 hours.
4. When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top. Pour apple juice and water into pan, about halfway full. Place a temperature probe at grate level and heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow to smoke for 5 hours. After 5 hours, wrap brisket in butcher paper and return to grill at 220°F. Brisket is done when internal temperature reaches 195°F. Allow brisket to rest for 1 hour.

Slice, serve and enjoy!

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

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