Oklahoma Joe's Smoked Brisket Flat

Total Time:
7 hr 30 min
Prep:
30 min
Inactive:
1 hr
Cook:
6 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.9 25
Did anyone use a mustard and/or worst sauce to help the rub stick to the brisket? Has anyone tried the rub and let it sit overnight? Wondering if the salt would dry out the beef since brisket is such a long cook. Thanks! item not reviewed by moderator and published
My husband's birthday was last weekend and we decided to smoke a brisket for a family and friend get-together. OMG - this was FANTASTIC! I followed the directions to the letter. The rub was fabulous and the brisket was so incredibly flavorful, moist, and tender. My neighbors (who are brisket snobs, said it was the best they had ever tasted. They're talking about buying a smoker now so they can make it themselves. Finishing the brisket in the oven wrapped in foil I think helped keep it moist. My hat is off to Oklahoma Joe! item not reviewed by moderator and published
Excellent. We made this yesterday on our electric smoker. Used an 11 pound brisket, cut it into thirds so it would cook a little faster. Followed all directions, except spraying with the apple juice. This meat was like butter, the spices perfect, the smokey flavor was excellent. Best brisket I ever had! This recipe is a keeper. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 here)would 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. item not reviewed by moderator and published
Brisket is a HUGE piece of meat and the salt will not dry it out, in fact traditional Texas brisket rub is generally 50/50 kosher salt and coarse ground black pepper. item not reviewed by moderator and published

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