Skip to content
Smoked Brisket

Smoked Brisket

Texas-style smoked brisket is all about simplicity and allowing the natural flavors of the meat to shine through, typically with just salt and pepper as the primary seasonings. In the WarPig Bunker, we like to kick things up a bit. Here’s our recipe that will guarantee victory in the backyard.

12-15 lbs certified prime brisket
Sgt Butter spice rub
Ham Grenade spice rub
BullZooka spice rub
Water for spritzing
½ cup beef broth
.50 Cow BBQ Sauce

Remove the hard fat from the brisket. Trim the edges until you have a fresh, smooth edge around the brisket. Trim the fat side of the brisket until it lays flat, ensuring even thickness from point to flat.

Apply the spice rubs in three layers: Sgt Butter, Ham Grenade, and BullZooka. Completely cover both sides of the brisket in rub.

Let the brisket sit at room temperature for 30 minutes to allow the “meat sweats” to occur.

Place the brisket fat side down on a smoker at 250- 275°F. Spritz with water every hour. Smoke until the brisket reaches an internal temperature of 165-170°F.

Remove the brisket and wrap it in aluminum foil with ½ cup of beef broth. Place it back on the smoker and cook until the brisket reaches an internal temperature of 205°F.

Remove the brisket and let it rest for at least 1-2 hours (up to 5 hours) in an empty cooler.

30 minutes prior to slicing, remove the brisket from the foil and reserve the juices. Use a fat separator to create au jus for your slices.

Lightly glaze the brisket with .50 Cow BBQ Sauce. Place it back on the smoker for 30 minutes or until the sauce is cooked on, creating a solid, shiny black bark.

Slice the brisket against the grain. Enjoy your perfectly smoked brisket!

Older Post
Newer Post

Shopping Cart

Your cart is currently empty

Shop now