||Texas Smoked Brisket
1 whole beef brisket, 8 to 10 lbs.
Red Lion Spicy Foods Company Original Dry Rub
Hickory Wood Chunks
This recipe is designed for a smoker. I recently purchased a Grill Dome, and could not
be happier. The Grill Dome is a ceramic cooker that can smoke, roast, bake, sear or cook
just about anything, and it will be the best you've ever had.
Take a look at their web site for more information -www.grilldome.com
If you have a Weber, offset, electric or even a gas grill with a smoke box,
this recipe will work fine.
You will need to start a day before you cook, or even two days, if possible.
On the day before, or two days before, you plan to cook, rub the entire brisket with
yellow mustard, and then coat with the dry rub. Wrap the brisket tightly with plastic
wrap, or butcher's paper, if you have it, and refrigerate until one hour before it goes on.
Depending on the size of the brisket, you will be getting up very early in the day.
Start your cooker and add the hickory chunks. Or if you prefer, you can use mesquite, or a
fruit wood. Once the temperature reaches 250 degrees, place the brisket in the cooker, with
fat side down. If you have a temperature probe, insert it now. Let the brisket cook without
lifting the lid, for as long as 12 hours. If you have a Grill Dome, you won't need to add
more charcoal or wood. If not, add enough charcoal to maintain the 250 degree temperature.
Once the brisket reaches an internal temperature of 205 degrees, remove from the cooker and
wrap in aluminum foil. Wrap the brisket in towels, place in a cooler and let
it rest for 1 hour. Remove the brisket and separate the flat and point parts, and slice
Serve with barbecue sauce on the side, cole slaw and white bread.