Meat Ingredients

  • 1 – Large Brisket (about 12 – 14 lbs)

Basic Directions  Read more... (478 words, estimated 1:55 mins reading time)

  • Heat Smoker using favorite rig and fuel source
  • Trim brisket fat
  • Separate flat and point with sharp knife
  • Rub each piece with (1) tablespoon minced garlic and Rib Rub, recipe follows
  • Smoke @ 200 degrees F 8 hrs
  • Mop briskets every hour after first 4 hrs, recipe follows
  • Wrap briskets with 2 cups mop sauce, recipe follows
  • Smoke @ 200 degrees F for 3 hrs
  • Remove briskets, let cool and wrap in plastic wrap
This is just teaser of the post Matt’s Qwest Brisket 2009. Click here to read the entire story (478 words, estimated 1:55 mins reading time)

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