We read that brisket is the hardest cut of meat to get right. We set out with a mission. Armed with our little 7 in 1 smoker, a nice 5 lb piece of brisket from costco that was well marbled all the way through, mesquite charcoal and wood chips we began the journey.

We marinaded the brisket overnight in bbq sauce (gluten-free bbq sauce). The next morning we took the brisket out, rubbed it all over with a special brisket rub we bought at BBQ’s Galore and let it get to room temperature. Hubs got the grill ready and heated to 190 degrees F. The brisket was then placed on the smoker and we left this little sucker to smoke for 9 hours! Our house smells like a smoke pit but man was it worth it. The brisket finally got to 160 degrees F, which is a little lower than the recommended 170-180, but it was late and we couldn’t wait anymore. We took it off the smoker and let it rest for 30 minutes. Finally we were ready to carve it up.

Ingredients:

5-6 lb. packer cut brisket (well marbled with a good fat cap about 1/4 inch thick all the way around)
BBQ sauce (gluten-free but any flavor you want)
Spice Rub (you can make your own with garlic powder, onion powder, salt, pepper, paprika, brown sugar) but we bought one from BBQ’s Galore.
Wood for the smoker (Mesquite is good for brisket)
Charcoal

Verdict: Smoky, a little spicy, a little sweet. Great flavor throughout. A few pieces were a little tough but all in all a very strong B+ for our first brisket smoking experience!!