First things first, soak wood chips and preheat smoker for our Hickory Smoked Brisket. Trim excess fat. Score brisket, using a sharp knife, against the grain.
How-to Article
Author
Hy-Vee Seasons Magazine
Description
Smoking a brisket doesn't have to be difficult! With this step-by-step how-to, Moe shares his step-by-step instructions to prep and cook a BBQ brisket for show-stopping results.
Directions
Rub brisket with Worcestershire sauce or Big Moe Cason 1-80 sauce, or desired rub/sauce for a sweet and savory flavor.
Sprinkle brisket with Big Moe Cason Texas Brisket rub, or desired seasoning.
Smoke brisket until internal temperature reaches 160 to 170 degrees. Place fat side down on a double layer of foil sprayed with cooking spray. Then spray brisket.
Place butcher paper over top of brisket and crimp edges of paper with foil to form a boat. Insert meat thermometer and return to smoker.
When brisket reaches 203 degrees, remove from heat. Wrap in a large heavy towel and let rest 3 hours before serving.