Skip to main content New<> this month
Get the Allrecipes magazine
Yeah, I-Lived-in-Texas, Smoked Brisket
July 09, 2018

I’m fine with the rub and smoke time. Note, smoke will only get into the meat for 4-6 hours. You’re just adding bark after that. Before wrapping, add a can of beef broth. Pull at at temp of 198-204. Rest in a cooler with towels across the top of the tinfoiled brisket fir 2.5 -4 hours. Resting a brisket is a huge part of how juicy it will be.

  1. 27 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars