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Season the Brisket: Combine the dry rub ingredients in a bowl. Rub the brisket with olive oil or mustard, then coat generously with the spice mixture. Let rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
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Cook the Brisket (Low and Slow):
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Smoker: Preheat smoker to 225°F (110°C). Place brisket fat side up and smoke for 6–8 hours, until tender and internal temperature reaches 195–205°F.
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Oven: Preheat oven to 275°F (135°C). Place brisket in a roasting pan, cover tightly with foil, and cook for 5–6 hours, until fork-tender.
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Grill (Indirect Heat): Cook over low heat, covered, for 5–7 hours, replenishing coals or wood chips as needed.
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Rest and Slice/Shred: Once cooked, let the brisket rest for 20–30 minutes. Slice thinly against the grain or shred into chunks.
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Assemble Sandwiches: Pile brisket onto sandwich buns, drizzle with BBQ sauce, and add coleslaw or pickles if desired. Serve warm.
Serving and Storage Tips
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