Recipe courtesy of Firehole Bar-B-Que Company
Brisket
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2357
- Total Fat
- 187
- Saturated Fat
- 75
- Carbohydrates
- 12
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 151
- Cholesterol
- 782
- Sodium
- 2064
- Total: 14 hr 55 min (includes resting time)
- Active: 25 min
Ingredients
Firehole Brisket Rub:
11 tablespoons ground pepper
7 tablespoons kosher salt
3 tablespoons seasoning salt
1 tablespoon granulated garlic
Brisket:
One 10- to 12-pound beef brisket
1 cup pickle juice
1 cup mustard
Directions
Special equipment:
a smoker- For the Firehole brisket rub: Stir together the pepper, salt, seasoning salt and granulated garlic.
- For the brisket: Preheat a smoker for cooking at about 225 degrees F.
- Trim the fat on the brisket down to 1/4 inch.
- Mix pickle juice and mustard in a bowl, then rub the brisket with the mixture all over. Season brisket with enough dry rub to cover (1/2 to 1 cup). Place meat in smoker fat-side up and cook for 12 hours.
- Remove brisket from smoker and increase temperature to 300 degrees F. Wrap brisket in foil or butcher paper and place back in the smoker until internal temperature reaches 200 degrees F. Let rest for 30 minutes.