The trick is to smoke the meat and not make the meat smoke
Date: SMOKE-LA-HOMA BRISKET Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The brisket ready to receive the mustard slather
The mustard slather goes on 30 minutes before the rub
About a dozen ingredients make up the rub
The brisket is rubbed & ready to set overnight
10 hours later the brisket is ready to come off the grill
The brisket after a 3 hour rest in foil
The brisket has a shallow but deep red smoke ring
A moist, tender & tasty brisket-well worth the wait
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This recipe from BBQ USA produces a moist brisket with a sweet and spicy crust. The brisket is coated with a mustard slather (Dijon Mustard, Brown Sugar, Apple Juice and minced Garlic) for 30 minutes. Then it is rubbed with a spicy dry rub and is allowed to marinate overnight. When the brisket goes on the smoker it is mopped once an hour to keep it moist.