Project Smoke BrisketSteven Raichlen
Project Smoke Brisket
- Yield: Serves 6 to 8
- 1 brisket flat (about 5 pounds), with a fat cap of 1/4- to 1/2-inch
- 3 tablespoons Project Smoke Malabar Steak Rub
- 1 cup beef broth or beer
Step 1: Season the brisket on all sides with the rub.
Step 2: Set up your smoker according to the manufacturer’s directions and preheat to 225 degrees. Arrange the brisket directly on the grill grate and smoke until it reaches an internal temperature of 165 degrees, 6 to 8 hours.
Step 3: Wrap tightly in unlined butcher paper or foil with the beef broth. Continue smoking until the internal temperature reaches 200 degrees.
Step 4: Transfer (still in the butcher paper or foil) to an insulated cooler and let the meat rest for 1 hour before slicing against the grain and serving.