Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of about 225 degrees. Use wood chips and water pan as directed.
Everything is bigger in Texas, and that includes flavor! Moe knows what it takes to grill a delicious brisket and has created a Texas brisket rub perfect for this recipe.
Want show-stopping results? Check out our step-by-step how-to.
Servings and Ingredients
|Hickory wood chips
|1 (14-lb.) whole beef brisket
|¼ c. Hy-Vee canola oil
|¼ c. Hy-Vee Worcestershire sauce
|1 (11-oz.) bottle Big Moe Cason Texas brisket rub
Things To Grab
- Paper towels
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Double layer of foil
- Unwaxed butcher paper
- Heavy towel
Pat brisket dry with paper towels. Trim excess fat to about 1/8 inch. Rub brisket with oil and Worcestershire sauce; sprinkle generously with rub. Let stand at room temperature for 1 hour. Spray generously with cooking spray.
Place brisket, fat side down, on a well-greased rack in smoker directly over water pan; close smoker. Smoke for 4 to 6 hours or until thermometer inserted into meat reaches 160 degrees to 170 degrees.
Remove meat from smoker. Place brisket, fat side down, on a double layer of foil coated with cooking spray; also spray the brisket. Place a piece of unwaxed butcher paper over the top of the brisket and tightly crimp the edges of the foil and the butcher paper together. Return to smoker.
Smoke brisket up to 10 hours or until internal temperature reaches 203 degrees.
Remove brisket from smoker; wrap in a heavy towel and let stand 3 hours before slicing.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 225mg
- Sodium: 4320 mg
- Total Carbohydrates: 11g
- Protein: 82g