Bbq Brisket recipe

 

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Directions for your BBQ Brisket:

Preheat your smoker for half an hour. Use Upchurch Cooking Wood Hickory wood chips or chunks.

Trim fat on brisket. Sprinkle meat with the dry rub. Wrap in plastic and then put in the refrigerator overnight.

Remove the meat from your refrigerator an hour before smoking and let it stand at room temperature. Coat the entire brisket with Mustard Sauce or a sauce of your preference. Put brisket fat side up in a smoker at a heated temperature of 225 degrees. Add 3 handfuls Upchurch Hickory wood chips or Upchurch Hickory chunks to the smoker. After 3 hours, add another 3 handfuls of hickory and coat it once more with your favorite sauce.

After 2 more hours, place your meat brisket on heavy-duty foil and pour 1/2 cup of your favorite BBQ Sauce on top of brisket and then seal tightly. Continue to cook in your smoker for 2 to 4 hours, or until inside meat temperature reaches 185 degrees.

Remove your meat from the foil and let it stand approximately 15 minutes. Slice your meat against the grain. Top with your Brisket BBQ Sauce.

You are now ready to enjoy your BBQ Brisket with Upchurch Cooking Wood and Firewood.

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Kyle Upchurch
Kyle Upchurch

Author

GrowOKC is a professsional horticulture company. We sell hydroponics, digital soil and water testing, organic products, organic mushrooms, wood pellets, wood chips in Oklahoma City #growokc



2 Comments

Upchurch Cooking Firewood
Upchurch Cooking Firewood

June 21, 2014

Glad you liked the 100% natural charcoal we sell. I’m totally sold on it and I will never go back to the cheap stuff. It would die out half way through my smoke and then id have to load up another round and it would ruin my meat. I had to import this 100% Natural Lump Mexican Charcoal to help my customers to get completely through a smoking meat session. When the cheap stuff fizzles out it just frustrates people. Let me know if have any other questions, Adam

Adam - Bangor, Maine
Adam - Bangor, Maine

June 21, 2014

I have loved smoking bbq brisket and i bought your mexican charcoal and it stayed hot for the entire smoking session. Wow, i thought kingsford briquettes were my only option but never again to kingsford. Your mexican lump charcoal is great. thanks from Maine!

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