Smoked Brisket

So we love our smoker, and we love using butcher paper on most of all the items we stick in the smoker. You can find rolls of it at your local hardware store that has a BBQ section or a sports store that sells smokers.

We like using 1/2 a Brisket at a time, roughly 2-3 lbs

Ingredients:

Brisket (2-3lbs)

3 TBS Coriander

3 TBS Smoked Paprika

2 TBS Sumac

3 TBS Cumin

2 TBS Salt

2 TBS Pepper

4 TBS Olive Oil

If your brisket has been frozen previously make sure it is completely defrosted and dry before doing this dry rub.

Pat dry your meat and cut remove any silver skin left on your piece of meat.

After the meat is patted dry pour and rub in your olive oil. The oil helps the dry rub stick better.

Mix all your spices in a bowl prior to putting your dry rub on your meat. Coat your meat and get outside to start your smoker.

You want to have the temperature near 200-220 Fahrenheit in your smoker before setting your meat inside. Wrap your dry rubbed meat in butcher paper and place in the smoker once you’ve got some good smoke created and the heat level is correct. Let the butcher paper act as a means of keeping moisture in your meat but allowing the smoke to penetrate the meat. The timing is roughly 30-60 mins per lb of meat. You want the meats final temp to read 165-194 Fahrenheit as the finished temp.