Our 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.