The trick is to smoke the meat and not make the meat smoke

SMOKE-LA-HOMA BRISKET

  Date: SMOKE-LA-HOMA BRISKET
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Info
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.
Recipe Source:
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BBQ USA

BBQ USA

Smok-La-Homa Brisket - Page 177
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Maverick ET-73 Remote Read Thermometer