Cactus Jack Bbq Brisket Recipe
Indulge in our Cactus Jack BBQ Brisket, featuring succulent slow-smoked beef brisket infused with a smoky, tangy barbecue sauce for a mouthwatering experience.
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Ingredients
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Brisket and Marinade
Method
Cooking Instructions
- 1
Prepare the Marinade
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well to create a dry rub.
- 2
Apply the Rub
Rub the dry mixture generously over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C).
- 4
Prepare the Brisket
Remove the brisket from the refrigerator and let it come to room temperature (about 30 minutes).
- 5
Smoke the Brisket
Place the brisket in the smoker and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
- 6
Baste the Brisket
During the last hour of smoking, mix apple cider vinegar and water and baste the brisket every 20 minutes.
- 7
