Posted July 14, 2014 by admin
Posted in : Cuisines :
  • Recipe By :
  • Prep Time :
    15 min
  • Cook Time :
    480 min
  • Ready Time :
    8 hour, 15 min




    Seasoning Paste

    • 1/2 cup Dijon mustard
    • 1/2 cup dark brown sugar
    • 2 whole cloves garlic, minced
    • apple juice


    • 1/4 cup sweet paprika
    • 3 tablespoons garlic powder
    • 3 tablespoons celery salt
    • 2 tablespoons salt
    • 2 tablespoons brown sugar
    • 2 tablespoons ground cumin
    • 2 tablespoons chili powder
    • 2 tablespoons sugar
    • 1 tablespoon dried oregano
    • 1 tablespoon fresh ground black pepper
    • 1 tablespoon fresh ground white pepper
    • 2 tablespoons cayenne pepper

    Mop sauce

    • 1 quart apple juice
    • 1 cup apple cider vinegar
    • 1 tablespoon salt
    • wood for smoking


    I've done a few briskets and most were "ok" but this one nails it! NOTE that the prep time leaves out the "over night" marinating. When you get to the foil stage use a double layer on the bottom to make sure you don't lose the juices.


    First pick up a brisket of about 12 pounds.  Mix the paste adding just enough apple juice (if needed at all) to make a paste.  Mix all the rub items.  Trim excess fat from the brisket leaving a layer of about 1/4″.  Place the brisket in a glass or ceramic roasting pan fat side up and coat with the paste mixture then sprinkle with the rub, turn the brisket over and do the same on the other side, cover with plastic wrap and refrigerate over night.

    The next day get the brisket out of the fridge a couple hours before putting it in the smoker.  Set up your smoker cooker, bbq or whatever your using with wood chunks or pellets and stabilize at 275 degrees.  Place the brisket in the smoker over indirect heat fat side up and cook until well browned, about 3 1/2 to 4 hours basting the meat every hour.  Try for an internal temp of 165.  Remove the brisket, wrap in heavy duty foil and cook another 3 1/2 to 4 hours.  Carefully open the foil just enough to check the internal temp and adding a couple more mop sauce hits being careful not to spill the juices.  When the brisket reaches 190 degrees it’s done!  Carefully remove the package from the smoker, open the foil, remove the brisket to a cutting board and tent it to rest for 20 to 30 minutes.  Pour the juices into a bowl.  After resting slice the brisket across the grain and layer it on a serving platter with some juices poured over and some reserved for the table.

    You will LOVE it!  Trust me, I’m from the government and I’m here to help you, snicker, snicker.