Finally, a smoked brisket recipe deserving of the Texas-Style moniker. Big, bold smoky flavor — everything you’re looking for in a brisket recipe.
6 lb beef brisket trimmed leaving 1/4″ of fat
- 3/4 cup of light brown sugar
- 3 tablespoons of granulated onion
- 3 tablespoons of granulated garlic
- 2 tablespoons of coarse kosher salt
- 1 tablespoon of cracked peppercorn blend
- 1 tablespoon of lime, garlic and cilantro spice blend
- 1 teaspoon dry mustard
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
Wood Chunks (optional)
Thoroughly whisk together all the rub ingredients in a bowl making sure there are no clumps. Cover the brisket in a coating of yellow mustard; to help keep the rub on the brisket as it cooks. Don’t worry, you won’t be able to taste the mustard when your brisket is done. Add your rub mixture generously onto meat before cooking but don’t cover so thickly that smoke can’t get into the brisket.
Set-up your Goldens’ Cast Iron Cooker for indirect cooking using the Goldens’ Cast Firebox Divider Plate. Add lump charcoal to one side of the firebox divider, light &, preheat your cooker to 225 degrees. Add wood chunks (optional) to add more flavor to your smoke. Lay the cast iron grates on top of the fire box and your brisket (fat side up) to the side that doesn’t have charcoal like the diagram on the left. Cook low and slow 1 hour & 15 minutes for each pound or until the internal temperature reaches 190 degrees. Rest the brisket 20 minutes before slicing.
Have a little brisket leftover? Try mincing brisket and freeze. Add thawed brisket to raw ground beef the next time you want to grill hamburgers. The cooked brisket gives hamburgers a new level of smoky goodness.
