Meat Ingredients

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

Basic Directions

• Heat Smoker using favorite rig and fuel source
• Trim brisket
• Rub brisket with Lipton’s Beefy Onion Soup Mix and fresh ground black pepper
• Smoke @ 230 degrees F 8 hrs
• Remove brisket from smoker, placing on 2 large foil sheets
• Wrap brisket with 2 cups mop sauce, recipe follows
• Smoke @ 230 degrees F for an additional 4 – 6 hours
• Remove brisket and place in a cooler

Detailed Directions 

Remove most of the fat from a whole brisket, leaving only 1/4 inch to help preserve the juiciness during the cooking process.  Gently remove the membrane from the meat side of the brisket as it allows you to (this can be tough).  Hand rub brisket with all the contents of 4 packets (2 boxes) of Lipton’s Beefy Onion Soup Mix and then generously cover with fresh ground pepper. Start the smoking process!

Smoke the brisket for 8 hours, or until the internal temperature reaches 160 degrees.

After 8 hours, brisket should be almost black.  This blend of smoke and rub forms a crunchy exterior called ‘bark.’  To ensure brisket turns out tasty and tender, wrap each brisket in a double layer of aluminum foil and pour 2 cups of Mop Sauce over brisket. Seal foil tightly and return to smoker @ 225 degrees F for 4 – 6 hours or until internal temperature reaches 190 degrees.

Remove brisket from smoker and place in a cooler or oven for at least 30 minutes and up to 4 hours.

Remove brisket from foil and let rest 15 minutes.

Slice, against the grain,  just before serving to preserve juiciness. Save the ‘burnt ends’ for yourself, they’re the best part!

What to drink: Lots of Beer

Mop Sauce:

• 1 cup of Apple Juice
• 1 cup of Coke