BBQ Beef Brisket With Wet-Dry Rub

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#95114

serves/makes:

ready in:
over 5 hrs

ingredients

10 pounds beef brisket

Wet/Dry Brisket Rub
4 tablespoons brown or turbino sugar
2 tablespoons seasoned salt
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon cayenne pepper
4 tablespoons Worcestershire sauce

directions

Combine dry rub ingredients.

Rub Worcestershire sauce over entire surface of brisket. Rub dry ingredients over entire surface of brisket. Place in covered roasting pan, fat side down. Refrigerate for 24 hours.

Place brisket in BBQ smoker, fat side up. Smoke with hickory at 240-250 degrees F about 60-70 minutes per pound. Wrap in foil when brisket reaches 160-165 degrees F internal temperature.

Continue cooking at about 250 degrees F until foiled brisket reaches 185-195 degrees F internal temperature and a fork can easily be inserted into meat.

Remove from smoker and allow foiled brisket rest in cooler for about 2 hours. Slice the brisket across the grain and serve.

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nutrition data

612 calories, 28 grams fat, 6 grams carbohydrates, 79 grams protein per serving. This recipe is low in carbs.

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