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Joe's Smoked Beef Brisket



SMOKED BEEF BRISKET
Oklahoma Joe's Recipe

Serves 4-6

1/4 cup kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon celery salt
1 tablespoon lemon pepper
1 tablespoon fresh ground black pepper
1 tablespoon fresh ground white pepper
1 teaspoon cayenne pepper
1 (5-8 lb) beef brisket (flat cut)
4 cups oak chips or 4 cups hickory chips
1 cup apple juice
1 1/2 cups your favorite barbecue sauce

Special equipment: spray bottle for apple juice.

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.

The grill is ready when when the charcoal has burned to white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees, scatter 1/4 of the wood chips over the coals, close the grate, put the bisket on the grill and close the lid.

Maintain a 200 to 225 degrees cooking temperature (this goes for grill or the smoker) inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with the apple juice every time you add new coals. Try not to lift the lid of the grill (or door to smoker) at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees  on an instant read meat thermometer (after about 4-5 hours) remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees, about another 1-2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.