Oklahoma Joe's Smoked Brisket Flat
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
47
Spice
41
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Sugar2 tbsps
Garlic Powder2 tbsps
Onion Powder2 tbsps
Spanish Paprika2 tbsps
Chili Powder1 tbsp
Celery Salt1 tbsp
Lemon Pepper1 tsp
Cayenne Pepper3630 g
Beef Brisket (flat cut)1 cup
Apple JuiceDirections:
1
Special equipment: spray bottle for apple juice Combine all the spices in a bowl, mix well
2
Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket
3
Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up
4
Do not leave at room temperature for longer than 1 hour
5
The grill is ready when the charcoal has burned to a white ash
6
If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat
7
When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid
8
Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary
9
Add wood chips and spray the brisket with apple juice every time you add new coals
10
Try not to lift the lid of the grill at any other time
11
When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out
12
Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours
13
Let rest for 45 minutes, then unwrap and slice
14
Serve with BBQ sauce on the side