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Rib Crib BBQ Beef Brisket



BEEF BRISKET
Rib Crib BBQ Restaurant Recipe

1 (10-14 lb.) choice or higher quality whole brisket

Slather:
1 cup mustard
1/4 cup teriyaki sauce
1/4 cup Worcestershire sauce

Wrap:
1 cup margarine
1 cup agave nectar
1/2 cup brown sugar

Rub:
1/2 tablespoon season salt
1 tablespoon dry brown sugar
1/2 tablespoon Greek seasoning
1 tablespoon smoked paprika
1 tablespoon chili powder
1/2 tablespoon onion powder
1/2 tablespoon chipotle seasoning
1 tablespoon black pepper
1 tablespoon white pepper
1/2 tablespoon cumin

Combine ingredients for slather, wrap, and rub in separate bowls. Cover and refrigerate as needed.

Rinse the brisket and pat dry. Remove as much of the excess fat as possible. Coat the entire surface with the slather and cover the entire surface thoroughly with rub mixture. Let rest for at least two hours under refrigeration.

Remove from refrigeration and preheat smoker with hickory wood to 250 degrees. Place brisket on indirect heat for four to five hours.

Remove from smoker and evenly distribute the wrapping mixture and wrap tightly in foil. Return to smoker for another four hours or until it reaches a 210 degree internal temperature.

Remove from smoker and let rest for 20 minutes before slicing.