Feb 262013

brisketOur pilot episode kicks off with Beef Brisket! I’ll take you the prep of the meat, a dry rub, the cook, and slicing. Brisket is one of the treasured things on this earth. It is also easy to produce dry, tough, or over-done. Watch this video, and ask questions in the comments!

Seasoning / Prep:

1/4 cup Salt
1/4 cup Pepper
2 tbsp Sugar
1 tbsp Garlic Powder
1/4 tbsp Chili Powder

Rub entire brisket, and rest for 4-24 hours.


Set smoker to 225 degrees for up to 16 hours.
Smoke with Hickory for at 2 hours.

Internal Temperature should reach 195 degrees before resting.

Rest 30 minutes, slice and serve hot.

 Posted by at 1:55 PM

  2 Responses to “The Pilot! Beef Brisket rubbed and smoked!”

  1. Great first video. I’m just getting into bbqing and did my first cook on an ugly drum smoker last weekend. Keep them coming.