Smoked Beef Brisket
(courtesy of Joe Orduna, owner, Brothers Barbecue in Reno. Serves 16 to 20)
12- to 14-pound beef brisket
⅓ cup kosher salt
⅓ cup freshly ground black pepper
⅓ cup Brothers Barbecue house rub
Trim off any really hard pockets of fat on brisket, but don’t trim too much because fat will help keep meat moist during cooking process. Rub brisket with salt, pepper, and rub. Place it on smoker at 220 degrees F using combination of apple and mesquite woods. You’ll be tempted to look at it every 30 minutes, but don’t; you’ll let out heat and smoke. Be patient, as this process takes 8 to 12 hours.
After brisket has been in smoker for 4 hours, check on it. If heat source is too hot and brisket looks like it might be cooking too quickly, wrap it in foil for last couple of hours. Once it reaches an internal temperature of 185 to 190 degrees F (easily determined if tip of sharp knife slides into brisket with little to no resistance), brisket is finished. Let meat rest for about 30 minutes. Slice and serve with Brothers Barbecue sauce. Or chop brisket for sandwiches and share with friends and family.
