Directions:
- Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight.
- Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees.
- Smoke brisket for 3 hours.
- Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender.
- ***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees.
- ***Note: Trim brisket if fat is more than 1/4 thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 403.16 Kcal (1688 kJ) | ||
| Calories from fat | 207.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 36% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 1365.88mg | 57% | |
| Potassium | 877mg | 19% | |
| Total Carbs | 4.45g | 1% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 45.96g | 92% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 5.2mg | 29% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 170.7 Kcal (715 kJ) | ||
| Calories from fat | 88.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 36% | |
|---|---|---|---|
| Cholesterol | 64.32mg | 51% | |
| Sodium | 578.31mg | 57% | |
| Potassium | 371.32mg | 19% | |
| Total Carbs | 1.88g | 1% | |
| Sugars | 0.78g | 7% | |
| Dietary Fiber | 0.57g | 5% | |
| Protein | 19.46g | 92% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 2.2mg | 29% | |
| Calcium | 19.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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