Pork Barrel BBQ Slow Smoked Brisket
Makes 10 - 15 | Total Time: 18 hours
There is no single piece of BBQ better than a properly smoked brisket, moist and tender it just melts in your mouth. Brisket is the true test of a cook’s pitmaster skills and can be intimidating the first few times you cook it. We say, just go for it!! The reward is great and risks low!
- 1 (14 pound) Packer Brisket (containing both the flat and point)
- 4 Tablespoons Extra Virgin Olive Oil
- ½ cup Pork Barrel BBQ All-American Spice Rub
- 1 bottle of Pork Barrel BBQ Sauce (Original or Sweet)
Trim any loose pieces of fat or meat from the brisket. Trim fat off the point exposing meat on both the meat and fat cap side of the brisket. Trim the fat cap down to about 1-inch of fat. Wipe the brisket dry with a paper towel. Rub the extra virigin olive oil on all sides of the brisket except the fat cap. Sprinkle the Pork Barrel BBQ All-American Spice Rub on all sides of the brisket except the fat cap covering the entire brisket. Wrap the seasoned brisket in aluminum foil and place in a refrigerator or cooler for 8 hours. Preheat your smoker to 275° with charcoal, pellets or wood (a combination of hickory, oak and cherry). While the smoker is heating up remove the brisket from the refrigerator or cooler and unwrap from the plastic wrap. Apply a light coat of Pork Barrel BBQ All-American Spice Rub on all sides of the pork butt previously rubbed and let rest at room temperature for 30 minutes. Fill a disposable aluminum pan halfway with water and place in the smoker to the side near the fire box or above the fire box on the grate below where the brisket will sit. Put the brisket on the smoker on the far side away from the fire box if cooking on a barrel smoker or on the top rack if cooking on a bullet smoker. Add several chunks of cherry wood to the fire. Cook for 5 hours, spraying with water every hour. After 5 hours wrap the brisket in aluminum foil and return to the smoker. Cook for another 3-5 hours, or until the brisket reaches an internal temperature of 203° in its thickest part. Once the brisket reaches 203° remove it from the smoker and let it rest for 30 minutes before slicing. Serve on a bun with Pork Barrel BBQ Sauce.