Recipe by: Lynn and Richard Kancel
1 (4-pound) brisket
2 cups BBQ sauce, your favorite
Prepare brisket with heavier coating of rub. Don't trim fat (gives
meat flavor and tenderness). Prepare Smoker the same way you did for
the ribs. When the smoker reaches 220 degrees, place your brisket
inside and cook until the internal temperature reaches 160 degrees,
about 4 hours, or when brisket is almost black. Wrap the brisket in
foil. Donít sprit the brisket with apple juice. Place the brisket back
into the smoker and continue cooking until the internal temperature
reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2
hours per pound. (For a 4 pound flat, cook for about 6 hours). Let
cool slightly and trim any fat. Then brush on room temperature BBQ
sauce, slice and serve.
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