Food Network: Oklahoma Joe's Smoked Brisket Flat

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Oklahoma Joe's Smoked Brisket Flat
Recipe courtesy Jeff Stehney, Oklahoma Joe's BBQ

Ingredients
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Spanish paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1 (5 to 8 pound) beef brisket (flat cut)
4 cups oak or hickory wood chips, soaked in water for 30 minutes, drained
1 cup apple juice
1 1/2 cups your favorite BBQ sauce, for serving

Instructions
Special equipment: spray bottle for apple juice

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily
season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room
temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature
for longer than 1 hour.

The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a
smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to
cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close
the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or
as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals.

Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat
thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to
keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is
finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about
another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the
side.