A Slow-Smoked Brisket (Recipes / Main Course) -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart -- Brisket Slow-Smoked A

<H1>A Slow-Smoked Brisket -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> $0.00 A Slow-Smoked Brisket : with Fischer & Wieser’s Texas on the Plate Big Yellowback Moppin' Sauce and Fischer & Wieser’s Texas on the Plate Hellfire and Brimstone BBQ Sauce-Purgatory Level In the Lone Star State, barbecue means beef-and brisket is Texans' beef of choice. Now, if you're in a hurry, pick a different cut because brisket has to cook very slowly over coals. The ideal pit temperature is about 275 degrees. Don't go messing with the brisket by trimming off the fat before you smoke it. As the meat cooks slowly, the fat gradually melts, flavoring the meat and keeping it moist and juicy. When the brisket is done, then trim off all fat. Beef brisket, 10 to 12 pounds, untrimmed Your favorite barbecue dry rub Fischer & Wieser’s Texas on the Plate Big Yellowback Moppin' Sauce Fischer & Wieser’s Texas on the Plate Hellfire and Brimstone BBQ Sauce-Purgatory Level Sliced onions Hamburger-sliced dill pickles Build a charcoal or wood fire in a barbecue pit. When the coals are glowing red, add soaked hardwood chunks. Allow the fire to cook down until the cooking chamber is 275 degrees. Meanwhile, season the brisket by rubbing it with the dry rub, coating well on all sides. Let sit at room temperature. When the cooking chamber is the correct temperature, place meat on rack, fat side up, and baste liberally with the Big Yellowback Moppin' Sauce. Cook the meat for 8 to 10 hours, depending on its size. Turn and baste often. Maintain a cooking temperature of around 220-250 degrees, adding more charcoal and wood chunks as needed. For the last hour of cooking, wrap the brisket tightly in aluminum foil. 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