A 5 hour Smoked Beef Brisket recipe that uses mesquite wood and charcoal and a special Beef Rub.
• 2 lbs single cut beef brisket
• 1/4 c fine sea salt
• 1/4 c sugar
• 1/2 gal of cold water
• 1/2 c paprika
• 1/3 c brown sugar
• 3 tblsp garlic powder
• 3 tblsp onion powder
• 2 tblsp oregano
• 1 tsp ground mustard
1. Mix Brining ingredients into a large pot and place beef in the pot, leave in a refrigerator for 12 hours.
2. Remove beef from pot and pat down with a paper towel to remove excess water. Mix Beef Rub ingredients and rub the outside of the entire brisket with the mix. Wrap with foil and place in the fridge for an additional 6 hours.
3. With your smoker temperature holding at 200F, place beef on rack with the thickest fat side up to allow juices to flow down into the meat. After 5 hours of mesquite flavored smoking (or meat with an internal temperature of at least 160F). Place meat on a cooling rack to sit for 5-10 minutes before eating.