Oklahoma Joe's Smoked Brisket Flat

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This is my first review ever on any food site... this recipe compelled me to do it! It's so good,you cannot even explain it. Perfect blend of flavor for brisket and is so addictive. Those of you that have tried it know what I am talking about. Thank you Oklahoma Joes for sharing this with us!

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I used this recipe and it was fabulous. I cut the flat off and did some burnt ends as well. AWESOME!!! I smoked til 165 the put it in the over at 300 until it hit 190. DIdn't take but and hour and a half I think. It was juicy as ever.

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Just smoked my first brisket ever using this rub/recipe. Had to do it for a party of about 20 people. Had a 13 pound brisket so I doubled the rub recipe and cook time. This was hands down the best brisket (or any meat i've ever had. It had such a rich flavor. The rub was a perfect balance. Everyone at the party was floored at how great this was. I was asked to smoke another brisket for someone at the party for their party next month. GREAT recipe.

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Heavenly rub. I have smoked 3 briskets with it for large gatherings and everyone raves about it. It is just the right combo of salt, sweet, and heat along with celery seed and lemon pepper to give it some complexity. I coat the brisket lightly with olive oil first and then copiously apply the rub twice: first rubbing it in and then patting on a coat. Don't be afraid to use too much...this stuff is killer. I do not baste my brisket as I don't want to wash this wonderful stuff off. I use mesquite/applewood smoke with a water pan so drying out is not an issue...just keep the grill temp around 220 and double wrap it in foil when the meat hits 175 and then finish it off at 300 in the oven until the meat hits 200 and finally rest it in a towel-lined cooler for 1-2 hours. Fantastic!!

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Wow this is a great dry rub! I didn't use it on brisket, I used it on triangle tip roast. I put it on six hours before I grill/smoked them with hickory chips. Made special for a yearly BBQ I go to. Everyone carried on about it. I'm def keeping this one.

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Lived in KC for 16 years, went to Oklahoma Joe's at least once a week. Still go every time we visit KC. The brisket is perfect, I found the recipe about 3 weeks ago and we have made it every weekend. A local BBQ place sells OK Joe's BBQ Sauce so we're able to enjoy them together.

Now I need to find the recipe for their killer fries and gumbo. We will still visit OK Joe's when in KC this just makes it more bearable to live 2 hours away.

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This is the best brisket I've ever had.I cooked in in my smoker. I had a big party last weekend (family and there was about 30 people here. Followed the recipe to a T-used a 6 pound brisket and smoked 2 large chickens as well. The brisket was gone in 5 minutes flat. I figured the kids(there were 7 kids herewould opt for the chicken but that didn't happen. I did not use the apple juice, instead I used 3/4 apple vinegar and 1/4 vegetable oil-it's what I had on hand. Awesome taste and I actually have to do another one this weekend for Father's Day. Can't wait!!! Highly reccomend this entire recipe. Thanks so much for sharing.

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Loved this recipe! We used the apple juice spray and it seemed to add additional flavor to the meat!

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This was OMG good. Made it in an indirect smoker. Skipped the apple juice spray as it would interfere with the smoking/cooking process. Had lots of rub left over. Cooked at low temp (180 to 200 for about three and a half hours then wrapped it in tinfoil and cooked for another two and a half hours. It was extremely tender and tasted heavenly. The rub was very very tasty. Our first brisket and the second time we used the indirect smoker and it was a complete success. Thank you!

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This recipe is fabulous and having been to Oklahoma Joe's restaurant on several occassions - I can tell you it is spot on! I make this every year for a big 4th of July Bash and on many other occassions throughout the summer months and I always get rave reviews.