The Best Smoked Brisket Recipe

Method

1. The night before you cook your brisket removed the thick fatty areas and score the meat so that it can absorb the rub. Generously massage the spice rub over all sides of the brisket. Place it in a shallow dish, cover and refrigerate overnight or for at least 8 hours.
   
2. Prepare your smoker to 105 degrees. Set the meat out and allow it to come to room temperature. Once the grill comes to a steady temperature for at least 15 minutes, add the wood chips. Put your brisket on the smoker and let smoke for 5 hours or until the internal meat temp reaches 75 degrees C.
3. Right before the 5 hours is up, combine the glaze ingredients of brown sugar and apple juice.
   
4. Once the brisket hits an internal temperature of 75 degrees, remove it from the grill and place it in a metal baking dish. Drizzle the glaze over top of the brisket and cover with foil. Put it back into the smoker. Cook the brisket for an additional 2 hours or until the internal temp of the thickest section has reached 87 degrees. Once you remove the brisket from the smoker, continue to cover and let rest for 30 minutes.
   
   note: If you don’t have a smoker then use your oven and heat to 130 degrees and follow the steps just omit the adding of the wood chips. It may also be necessary to cover the meat with foil if it starts to get dry during the cooking process.
   
5. To serve, slice or pull apart portions and serve in a bun with hot jacket potatoes and salad.