Greenbush Brewing Co

Brisket Magic

Rub the spice mix over all sides of a big UNTRIMMED brisket (weighing 10-15 pounds).

Get a smoker going at 225 degrees or bank charcoal and wet hickory or oak chunk using a charcoal separator or push it way to one side and put the brisket on the other side. Make sure that the fat side is up so that as it smokes, the fat bastes the meat. It is very important to mostly shut the bottom vent and control the top vent to keep your temp at 225-235 the entire time. Smoke 1 1/2 hours per pound. Don’t cheat the time or your brisket will be tough and will suck. A ten pounder will take 15 hours and a big one can take up to 24 hours. This is an overnight project and is like dealing with a newborn during the night. The internal temp needs the to climb slowly to 185 degrees. Brisket is a very tough cut and needs the time to soften all the connective tissue.

When you are ready to serve, take alternating slices from each end so that you get the fattiness of the point and the dryness of the flat. Trimming a brisket is probably a criminal offense in Texas. Good BBQ doesn’t necessarily need BBQ sauce, but it also isn’t a crime. If you’re looking for a good BBQ sauce for brisket, try our KC BBQ sauce.