Directions:
- Prep your pit with your favorite wood.
- I prefer pecan for the mellow flavor.
- Optimum cooking temperature will be between 200 to 250 degrees.
- Trim excess fat from brisket and place in smoker.
- Let it slow smoke for 2 hours or until you have a good smoke ring around it.
- Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
- Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
- If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.26 Kcal (2589 kJ) | ||
| Calories from fat | 378.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.02g | 65% | |
|---|---|---|---|
| Cholesterol | 146.92mg | 49% | |
| Sodium | 3042.96mg | 127% | |
| Potassium | 771.58mg | 16% | |
| Total Carbs | 21.56g | 7% | |
| Sugars | 21.34g | 85% | |
| Protein | 37.48g | 75% | |
| Vitamin C | 67.4mg | 112% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.2mg | 29% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 223.07 Kcal (934 kJ) | ||
| Calories from fat | 136.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 65% | |
|---|---|---|---|
| Cholesterol | 53.01mg | 49% | |
| Sodium | 1097.93mg | 127% | |
| Potassium | 278.39mg | 16% | |
| Total Carbs | 7.78g | 7% | |
| Sugars | 7.7g | 85% | |
| Protein | 13.52g | 75% | |
| Vitamin C | 24.3mg | 112% | |
| Iron | 1.9mg | 29% | |
| Calcium | 13.4mg | 4% | |
* 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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