Directions
- 1Wipe off excess moisture from the brisket with paper towels.
- 2Trim excess fat from the brisket to about a quarter inch, leaving the point and flat intact.
- 3Season the brisket with salt, pepper, and R Butts R Smokin’ R Beef Rub.
- 4Let the brisket rest for 20 minutes to an hour, or until the rub is set.
- 5Place the brisket on the Yoder Smokers 20” Loaded Wichita Offset Smoker and cook at 225-250 degrees for about 13 hours.
- 6Flip the brisket after about 6.5 hours.
- 7Wrap the brisket in butcher paper after about 8 hours.
- 8Let the brisket rest for about an hour after cooking.
- 9Slice the brisket against the grain.
Ingredients
- 1 brisket
- 1 salt
- 1 pepper
- 1 bottle R Butts R Smokin’ R Beef Rub
Equipment
knifepaper towelsYoder Smokers 20” Loaded Wichita Offset Smokerbutcher paper
Tips
- Wipe off excess moisture before cutting the brisket. It is dangerous to cut wet meat. Trim excess fat to about a quarter inch. Let the rub set up to the meat before putting it on the pit. The rub will start to look wet and will darken the color a little bit. You really want that rub attached to the meat before you put it on the pit. For maximum moisture retention, wrap the brisket in butcher paper after about 8 hours into cooking.
- Cook at 225-250 degrees
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