Smoked Brisket

Total Time:
6 hr 25 min
10 min
1 hr 15 min
5 hr

8 servings

  • One 4- to 5-pound brisket
  • 1/2 cup Lotta Bull BBQ Red Dirt Championship BBQ Seasoning, recipe follows
  • Lotta Bull BBQ Red Dirt Championship BBQ Seasoning:
  • 2/3 cup salt
  • 1/2 cup granulated sugar
  • 1/3 cup garlic salt
  • 1/3 cup smoked paprika
  • 8 teaspoons brown sugar
  • 4 teaspoons cracked black pepper
  • 2 teaspoons cumin

Trim the excess fat from the brisket and trim to a uniform thickness to ensure even cooking.

Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning all over the meat, making sure to evenly coat the entire brisket, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.

Preheat a grill or smoker to 300 degrees F.

Place the brisket on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Lotta Bull BBQ Red Dirt Championship BBQ Seasoning:

Combine the salt, granulated sugar, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.

View All

Cooking Tips
More Recipes and Ideas
3.0 2
Used the rub recipe yesterday for the first time on Baby Back ribs. I used a fair amount of rub and let the rack sit for at room temperature for about 45 minutes. I don't have a smoker, so I put a good sear on from my grill and then baked in the oven on 200-250 for about 2 hours. I did lightly brush with BBQ sauce, but quite honestly I don't think the meat needed it. Outstandinn rub! Next time sauce on the side. item not reviewed by moderator and published
The rub is way too salty. Ruined the meat. item not reviewed by moderator and published

Not what you're looking for? Try:

Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish

Recipe courtesy of Bobby Flay