Project Ideas

Jamie’s smoked brisket

directions:

(1) 5-6 lb brisket, trimmed but left with a layer of fat about 1/4 inch thick

6 tbsp Deen Bros No Bull Steak Rub

6 tbsp Deen Bros Sweet Poppin’ Chipotle

INGREDIENTS:

1 1/2 tsp onion powder

6 cups soaked hickory chips

Place the soaked hickory chips into the chip box, or make a pouch with tin

foil for the chips, then place pouch directly over the coals.

Preheat the grill to 255-300°F with the top air flow vent set at 1 and the

bottom air flow vent set at 5.

In a small bowl, mix together the No Bull Steak Rub, Sweet Poppin’

Chipotle, and onion powder. Rub on all sides of the brisket.

Place the brisket fat side up in a large disposable aluminum pan and place in

the center of the grate and close the grill.

Slow grill the brisket until tender and an instant-read thermometer inserted in

the center of the meat reads between 195-200°F, about 6 hours.

Transfer the brisket to a cutting board to rest about 10 minutes. Slice the

brisket across the grain and serve.

Serves 12