I keep my brisket simple and it turns out every time. I start with a basic rub, equal parts kosher salt, pepper and garlic powder. I give it a good coating with that. Second I do a light layer of Cattle Boys Smokin and Grillin rub, then I finish it off with a layer of Montreal steak spice. I place it in my smoker at 225-250 for approx 6-8 hours depending on the size. When the internal temp is at 160 or above I wrap it in foil and it goes back on at 300 for another 3-4 hour. You know its finished when your temp probe goes in like a hot knife though butter. Hope this helps
PS I really like the Cattle Boyz rubs, I use them on a lot of my BBQ. They are not too expensive and I like that they are Alberta company
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