Low & Slow Brisket

INGREDIENTS

• The Ribeye club Brisket (6-7kgs)
• Beef or steak rub
• Coarse ground pepper
• Salt
• Sugar in the Raw
• Barbecue sauce

INSTRUCTIONS

• Trim cold brisket to remove excess fatty bits and to the size and shape you prefer. The larger and less trimmed brisket increases its cook time.
• Allow brisket to come to room temperature.
• Generously season whole brisket as follows:

• 2 light passes of beef rub
• 2 passes of pepper
• 1 pass of salt
• 2 light passes of beef rub
• 1 light pass of Sugar in the Raw

• Heat smoker to 250°F. Place brisket in smoker, fat side down, and cook until internal temperature reaches 179°F (about 5 hours). 
• When brisket reaches 170°F a nice crust will form on the outside of the brisket. This is also known as bark. Be careful not to allow the crust to become too charred. To protect brisket from becoming burnt remove brisket from smoker, wrap in foil and put back on smoker.
• Remove brisket from heat when internal temperature reaches between 197°F – 200°F (approximately 3-4 more hours)
• Wrap in thick heavy blanket and let rest for 3 hours. Brisket can also be wrapped in towels and placed in a cooler during this time.
• Remove brisket from blanket or towels.
• Slice, sauce and serve.