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Oklahoma Joe's Smoked Brisket Flat Recipe

Oklahoma Joe's Smoked Brisket Flat

Recipe courtesy Jeff Stehney, Oklahoma Joe's BBQ

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on October 18, 2010

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    I made this to bring to a potluck at work. Recipe worked perfectly. Cooked it on an electric water smoker. Everybody at my office raved about it. One of the best recipes (maybe the best I have ever made on a smoker.

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  • on September 12, 2010

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    by far the best brisket rub out there. make it all the time for parties. just made some for chili today

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  • on September 05, 2010

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    My first brisket ever. This rub was great. Cooked it indirect in a smoker and it was amazing. Brisket truly cooked itself.

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  • on September 20, 2009

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    I make alot, especially during football season when I have lots of people over

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  • on May 15, 2009

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    My first attempt to smoke a brisket over real wood and I hit a home run, and I give all the credit to this recipe.

    I live in Texas and I am native 7th generation, and we are BBQ freaks down here. Everyone that ate this recipe fell in love, and said this was the best brisket they have ever eaten. I smoke it with oak or apple chips for 18 hours.

    It will make you a brisket addict.

    Johnny Duke
    Austin, Texas

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  • on February 27, 2009

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    I have made this recipe many times and its the best, I have tried all the others, but this is the bomb, even the professional chefs I know love my Briskit. I am new to the barbeque slow smoke style, I just got into it when my wife bought me and offset smoker (The chargriller Pro at Lowes for last fathers day. I have looked at many styles but the
    off-set works the best. Oklahoma Joes was rated the best barbeque in Kansas City by Zagal Magazine so you know their rubs and products are at the top for taste and presentation. I have made their pork butt and rib recipies as well and they are fantastic, the key is to watch your tempreture and time allowed for cooking so if you have a larger briskit than this recipe has you will need more time in the smoker, great stuff!!

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  • on December 30, 2006

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    This recipe is fantastic & easy. I have made it 2 different ways, first I followed the instructions & LOVED IT! The apple juice mist is a great flavor as well as "juicy booster". The 2nd time I made this brisket I didn't smoke it but used the rub ingredients then cooked it in the oven low & slow. 225 degrees for approx. 8 hrs.
    Most excellent!

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  • on June 01, 2006

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    Watching the BBQ contests on this channel promted me to buy a box type smoker from a national chain for $100. The rub and injected ingredients are often "not published" due to the competive nature of the BBQ trade. The rub is an essential ingredient in the equation. This one is perfect. Different for both pork or beef. I cook my brisket for 10 to 12 hours and use a system of three fires with hickory. I also put the meat in disposable pans as the meat cooks, it stews in its own liquid. This rub is awesome. I have a special BBQ sauce recipe I would like to disclose to the Food Network, it is awesome. I light a fire in the smoker with Kingsford charcoal, fill the water pan, have hickory soaking in water. I add wood chunks to the ready fire with the meat in pans. The fire lasts for about 4 hours. I then open the door of the smoker and restart (after emptying the fire pan a fire three times in a row equaling 10 - 12 hrs. I then let the meat cool in the smoker and then completely remove all the fat from top and sides then slice it. Smoker goes through three peiods of three + hours of approx. 200 degrees. I need to meet Lagasse before I disclose the ultimate BBQ sauce recipe on National TV. People go wild for this.

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  • on May 10, 2006

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    I was nervous at first but it came out perfect. The brisket came out tender and very tasty.

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  • on April 15, 2006

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    it's good!

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