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Hickory Smoked Brisket

Beef brisket being thinly sliced by a knife
Hands On:
60 minutes
Total Time:
1140 minutes
Serves:
16

Ingredients

  • Hickory wood chips
  • 1 (14-lb.) whole beef brisket
  • ¼ cup Hy-Vee canola oil
  • ¼ cup Hy-Vee Worcestershire sauce
  • 1 (11-oz.) bottle Big Moe Cason Texas brisket rub
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Preparation

1
Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of about 225°F. Use wood chips and water pan as directed.
2
Pat brisket dry with paper towels. Trim excess fat to about ⅛ inch. Rub brisket with oil and Worcestershire sauce; sprinkle generously with rub. Let stand at room temperature for 1 hour. Spray generously with cooking spray.
3
Place brisket, fat side down, on a well-greased rack in smoker directly over water pan; close smoker. Smoke for 4 to 6 hours or until thermometer inserted into meat reaches 160°F to 170°F.
4
Remove meat from smoker. Place brisket, fat side down, on a double layer of foil coated with cooking spray; also spray the brisket. Place a piece of unwaxed butcher paper over the top of the brisket and tightly crimp the edges of the foil and the butcher paper together. Return to smoker.
5
Smoke brisket up to 10 hours or until internal temperature reaches 203°F.
6
Remove brisket from smoker; wrap in a heavy towel and let stand 3 hours before slicing.

Nutrition Facts

Serving Size: 16
Serves: 16
Amount Per Serving
Calories:710
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 11g
Cholesterol: 225mg 75%
Sodium: 4320mg 188%
Total Carbohydrate: 11g 4%
Sugars: 4g 8%
Protein: 82g 164%

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