Texas beef brisket from Meathead: The Science of Great Barbecue and Grilling (page 260) by Meathead Goldwyn and Greg Blonder

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jimandtammyfaye on July 05, 2022

    Go-to recipe for smoking brisket. Use rub as specified, but begin with lower heat of 195 degrees. After 12 hours, increase heat to 225. Ends up taking a little longer, but worth it for perfectly tender brisket. Hickory works well with this. I have never tried the mop sauce because the brisket turns out so well without it.

  • sosayi on October 07, 2019

    Absolutely delicious method for cooking brisket. We've tried the recipe before, but always failed to leave enough time to have it fully cooked before we needed to pull it. This time, though, we were prepared and it was melt-in-your mouth tender, with loads of great smoke flavor. Will repeat, for sure.

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