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Nothing beats a good smoked brisket and this dry rub smoked brisket recipe is no exception. If you are a fan of smoked meats like I am, you’re going to love the taste of this so much it’ll have you rushing to the grocery store for a nice brisket in no time! Make sure both ends are of similar thickness, you don’t want it to taper off and become flat on one end. Pick it up and if it is stiff, skip it.
A good brisket should be flexible and bend easily. Start your smoker but do not put the brisket in until the smoke has started. I use hickory or mesquite wood chunks but you can use whatever flavour you prefer. Always keep your smoker around 225 degrees farenheit to ensure a low, slow smoking process without overcooking the meat. Cook the brisket until it reaches a safe temperature before removing and tenting. I always tent mine for a few minutes while preparing the rest of the meal.