Bone Suckin’ Beef Brisket2023-04-04
- Yield: 10
- Servings: 10
- Prep Time: 15m
- Cook Time: 12:00 h
- Ready In: 12:10 h
- Bone Suckin’® Mustard, 12 oz
- Bone Suckin’® Steak Seasoning & Rub
- Beef Brisket, 12 lbs
- Digital meat thermometer
Trim off most of the fat cap, leaving about 1/4 inch (excess fat won’t allow the rub to penetrate the meat and won’t render during cooking).
On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check meaty side for silver skin.
Preheat & stabilize grill temp to about 235°, confirm grill temperature by leaving your thermometer on grate during preheat (one way is to put an onion on the grill and stick temperature probe through it.
Coat all surface of the meat with Bone Suckin’® Mustard (this allows the rub to better adhere to the meat).
Sprinkle Bone Suckin’® Steak Seasoning liberally on all exposed meat and rub it in.
Place meat immediately on preheated grill (chilled meat attracts more smoke).
Place the thermometer in the thickest part of the brisket .
On a smoker or gas grill* with a water pan, place meat right above the water. When the smoke stops, add 4 ounces more water for the first 2 hours, usually about every 30 minutes. Add water as needed.
Cook until meat reaches internal temperature of 203° *Notes: If using a gas grill use Hickory Wood Chips in a smoker tray or make a smoker pack with aluminum foil and poke holes in it with a fork. Put the meat (wrapped in foil) into the cooler. Close cooler and leave meat there for 1 to 2 hours, until you are ready to eat. Slice meat against the grain after separating the flat and point sections (each has a different meat grain direction). Be advised that there is a period called “the stall” where the meat temperature tends to stay a little over 150° for a long period of time (during this time moisture in the meat rises to the surface and cools the meat by evaporation). Temperature is “stuck” up to 5 hours, depending on size of brisket.