Ms Bobbies Brisket Rub Recipes

Competition Brisket Rub Smoked Brisket

Ingredients

1. 12-15 lb whole packer brisket

2. 2-3 tablespoons yellow mustard or beef tallow (binder)

3. 1 Bottle of Ms. Bobbies Competition Brisket Rub

4. Beef broth or apple juice (for spritzing)

Directions

Step 1: Trim the Brisket

1. Trim excess fat, leaving approximately 1/4 inch of fat cap.

2. Remove any hard fat between the point and flat.

3. Square up thin edges that may burn during cooking.

Step 2: Season

1. Apply a light coat of mustard or beef tallow.

2. Cover the brisket generously with Ms. Bobbies Competition Brisket Rub.

3. Make sure all sides are evenly coated.

4. Refrigerate 2-12 hours if desired.

Step 3: Prepare the Smoker

1. Preheat smoker to 250°F.

2. Use oak, hickory, pecan, or a blend of hardwoods or pellets.

3. Place brisket on smoker fat-side down if heat comes from below, fat-side up if heat comes from above.

Step 4: Smoke

1. Smoke at 250°F.

2. After 2 hours, spritz lightly every 60-90 minutes with beef broth or apple juice.

3. Continue cooking until the bark is dark and the internal temperature reaches 165-175°F.

Step 5: Wrap

1. Wrap tightly in butcher paper or heavy-duty foil.

2. Return to smoker at 250°F.

Step 6: Finish

1. Continue cooking until internal temperature reaches 200-205°F.

2. More important than temperature, the brisket should probe like soft butter in both the flat and point.

Step 7: Rest

1. Remove from smoker.

2. Leave wrapped.

3. Rest in a dry cooler, warm oven (turned off), or insulated box for 2-4 hours.

Step 8: Slice and Serve

1. Separate the point and flat if desired.

2. Slice the flat across the grain into pencil-thick slices.

3. Slice or cube the point for burnt ends.

Cooking Time Guide

1. 12 lb brisket: approximately 10-12 hours

2. 15 lb brisket: approximately 12-15 hours

Always cook by feel and tenderness rather than time alone.

Yield: 10-15 servings.