Pit-smoked Bbq Beef Recipe
Served with our Red Rage Tomato BBQ Sauce.
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Ingredients
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BBQ Beef
Method
Preparation
- 1
Prepare the Beef
Trim excess fat from the brisket and rub the entire surface with kosher salt, black pepper, garlic powder, onion powder, and paprika. Let it rest in the refrigerator for at least 1 hour, preferably overnight.
- 2
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 3
Smoke the Beef
Place the brisket in the smoker and add the soaked wood chips to the fire. Smoke the beef for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (90°C).
- 4
Rest the Beef
Once the brisket is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing.