Double Brisket Recipe
Made from both sides of the brisket, always the first thing to go!
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Ingredients
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Beef Brisket
For Serving
Method
Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat on one side for flavor and moisture.
- 2
Make the Rub
In a bowl, combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix well to create a dry rub.
- 3
Apply the Rub
Generously apply the dry rub all over the brisket, ensuring to cover all sides. Drizzle liquid smoke on top and rub it into the meat. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 4
Preheat the Oven/Smoker
Preheat your oven to 225°F (107°C) or prepare your smoker for low and slow cooking.
- 5
Cook the Brisket
Place the brisket fat side up on a roasting rack over a baking sheet or directly on the smoker grates. Cook for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) for tender, sliceable brisket.
- 6
Rest the Brisket
Once cooked, remove the brisket from the oven/smoker and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute.
Serving
- 7
Slice and Serve
Slice the brisket against the grain into thick slices. Serve with barbecue sauce, pickles, and sliced bread or buns on the side.
