Smoked Brisket
This simple recipe for a smaller cut of brisket yields an incredible meal!
Equipment
- Pellet Smoker
Ingredients
- 2 lb Brisket
- 2 tbsp Brisket Rub (or salt and pepper combination)
- 1 tbsp BBQ Rub
- Apple Cider Vinegar
- Worcestershire Sauce
Instructions
- Preheat pellet smoker to 225°.
- Use Brisket Rub and BBQ Rub to coat the brisket evenly. Allow the brisket to come up to room temperature.2 lb Brisket, 2 tbsp Brisket Rub (or salt and pepper combination), 1 tbsp BBQ Rub
- Insert temperature probe into center of brisket and lay flat on smoker rack.
- Every 30-40 minutes, spray or mop about 1 tsp of Apple Cider Vinegar evenly on brisket.Apple Cider Vinegar
- Every 2 hours, spray or mop about 1 tsp of Worcestershire sauce evenly on brisket.Worcestershire Sauce
- When the brisket reaches 160° internally, wrap in foil or butcher paper and place back on smoker.
- Brisket is done when it reaches 200° internally. Remove from smoker and let rest for 1 hour.
- Slice and enjoy by itself or with BBQ sauce!