Why smoke a beef brisket fat side up, you ask? Because this recipe produces one of the best “eating” briskets you will ever taste, according to this award-winning competition pitmaster, and here’s why…

How To Smoke A Beef Brisket Fat Side Up

To follow this guide, use a 12-14 lb brisket. Injecting or marinating the beef is not necessary, so you only need a good seasoning. You can use any brisket rub you like, or a simple salt, pepper and garlic powder mix. Give the meat a light, uniform coating.

Next apply another coating of The BBQ Rub.  Once you have a good coat all over the brisket you then want to give a layer of seasoning is Montreal Steak Seasoning to create texture.

To smoke a brisket fat side up, get your smoker running at 250°F. Smoke using a few chunks of pecan and cherry wood.

After about 4 hours and 30 minutes it’s time to check on the brisket. Instead of going by internal temperature, check the color on the outside. It should be dark, but not burnt. Once the color is right, wrap the beef brisket in aluminium foil. Then place it back onto the cooker to finish for about 4 more hours.

At this point, start monitoring internal temperature. The target is 198°F in the thickest part of the flat. Once that goal is reached get it off the cooker. Open up the foil to let the steam escape for a few minutes, then cover up loosely and let the brisket rest for 2 hours.

After resting the meat, your slow-smoked brisket is ready to eat!



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