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North Central Texas | Wood selection is the most important. Oak, mesquite, hickory, mulberry, fruit trees. Marinades are made for an oven. Dry rub only. I use a heavy paprika, heavy Chile powder with pepper, mustard and salt on the lighter end. Rub it down and place on smoker at 225° for 5-6 hours fat up. Wrap brisket and cook an additional 12 hours at 225-250°. My preference is half oak and half peach on the first 6 hours. All oak on the wrap. The unwrapped time is what makes the flavor. I'm no fan of a brisket from an oven, an egg, or a pellet smoker. | |
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Brisket resipes
