Barry’s Brisket

Barry's Brisket
Recipe type: BBQ
Cuisine: American
Brisket is one of my favorite barbecue staples. And if brisket wasn't good enough by itself, the byproduct is the best part: BURNT ENDS!!!
  • Full Packer Cut Brisket
  • Olive Oil
  • Bottle of Your Favorite Barbecue Sauce or Barry's Old Hickory
  • Barry's Beef Rub:
  • ½ Cup Dark Brown Sugar
  • 5 Tbs Paprika
  • 3 Tbs Kosher Salt
  • 2 Tbs Granulated Garlic
  • 2 Tbs Granulated Onion
  • 2 Tbs Tony Chachere's Creole Seasoning
  • 2 Tbs Chipotle Pepper
  • 2 Tbs Sugar in the Raw
  • 1 Tbs Coarse Ground Black Pepper
  • 1 Tbs Dried Parsley
  • 2 Tsp Cayenne Pepper
  • 2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Dried Oregano
  • ¼ Tsp Hot Chili Powder
  1. Preheat smoker to 225 degrees
  2. Place brisket on cutting board
  3. Trim majority of fat from brisket, making sure to remove all hard chunks of fat.
  4. Rub brisket with olive oil
  5. Coat brisket with Barry's Beef Rub
  6. Place brisket on smoker
  7. Smoke until internal temperature reaches 170 degrees
  8. Remove brisket from smoker and double wrap with food service grade film
  9. Wrap with two wraps of heavy duty aluminum foil
  10. Return to smoker until the internal temperature reaches 203 degrees
  11. Remove brisket from smoker and allow to rest for 20 min
  12. Remove brisket from foil and film wrap, reserving juices
  13. Place brisket on cutting board
  14. Separate point from flat sliding sharp knife through the fat seam the separates the two cuts.
  15. Return flat to pan with reserved juices
  16. Cover and store in Cambro or oven pre-heated to 175 degrees
  17. Cut point into ½" cubes and place in separate pan
  18. Cover with barbecue sauce, stirring to make sure completely covered
  19. Return, uncovered, to smoker at 225 degrees for 30 minutes
  20. Stir every 10 minutes to expose more of the meat to smoke
  21. After 30 minutes, the sauce should be tacky and sticking to the brisket cubes.
  22. Cover and store in Cambro or oven pre-heated to 175 degrees
  23. Remove pan with flat from Cambro or oven
  24. Slice on cutting board or meat slicer in to ¼' slices, cutting against the grain
  25. Dip slices in juice from pan and serve


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