Barbecue, Beef, Meat

Barry’s Brisket

Posted by Barry on

Barry's Brisket
 
Author: 
Recipe type: BBQ
Cuisine: American
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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!!!
Ingredients
  • 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
Instructions
  1. Preheat smoker to 225 degrees
  2. Place brisket on cutting board
  4. Trim majority of fat from brisket, making sure to remove all hard chunks of fat.
  6. Rub brisket with olive oil
  8. Coat brisket with Barry's Beef Rub
  10. Place brisket on smoker
  12. Smoke until internal temperature reaches 170 degrees
  14. Remove brisket from smoker and double wrap with food service grade film
  16. Wrap with two wraps of heavy duty aluminum foil
  18. Return to smoker until the internal temperature reaches 203 degrees
  19. Remove brisket from smoker and allow to rest for 20 min
  20. Remove brisket from foil and film wrap, reserving juices
  21. Place brisket on cutting board
  23. Separate point from flat sliding sharp knife through the fat seam the separates the two cuts.
  25. Return flat to pan with reserved juices
  27. Cover and store in Cambro or oven pre-heated to 175 degrees
  28. Cut point into ½" cubes and place in separate pan
  30. Cover with barbecue sauce, stirring to make sure completely covered
  32. Return, uncovered, to smoker at 225 degrees for 30 minutes
  33. Stir every 10 minutes to expose more of the meat to smoke
  34. After 30 minutes, the sauce should be tacky and sticking to the brisket cubes.
  36. Cover and store in Cambro or oven pre-heated to 175 degrees
  37. Remove pan with flat from Cambro or oven
  38. Slice on cutting board or meat slicer in to ¼' slices, cutting against the grain
  40. Dip slices in juice from pan and serve

 

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