Here is another brisket recipe for you to try. This recipe has a fantastic dry mustard rub that gives a wonderful flavor to almost anything, including, brisket, lamb, or pork.
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours, 15 minutes
Yield: Serves 8 to 10
- 1 beef brisket, about 8-10 pounds
- For Rub:
- 6 tablespoons dry mustard
- 3 tablespoons dried oregano leaves
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper, ground
- 1 tablespoon salt
Preheat smoker and add wood chips (follow your instruction manual). Clean and dry the brisket. Combine rub ingredients and apply onto brisket. Place brisket in smoker for 8-10 hours. Keep the smoker temperature at about 220 degrees F. To increase tenderness, take the brisket out of the smoker, wrap in aluminum foil and place in oven at 180-200 degrees F. for the last two hours. Typically after 8-10 hours a piece of meat will have absorbed as much smoke as it can and additional smoking may impart a bitter flavor. Take brisket off of heat and allow to sit for 20 minutes before slicing.