Yield: 15 servings
|1.00 pack||hickory or mesquit chips|
|1.00 each||whole beef brisket|
|1.00 each||rustic rub|
Soak chips in water for a couple of hours, than drain. Place the chips in the tray. Season the entire brisket with Rustic Rub. Place the brisket in the smoker smoke at 350 degrees F for 4 hours. Reduce the heat to 125 degrees F and continue to to smoke for 8 hours. Place drip pan under- neath the brisket to catch some of the drippings to use for BBQ sauce. Remove the brisket from the smoker. With a sharp knife, trim off the outer thin black skin. Divide the brisket in 2 pieces and trim off all the fat. Slice the brisket very thin and serve with BBQ sauce.
Copywrited by the TV FOOD NETWORK 1997. EMERIL LIVE SHOW (#EMIA51) Formated by Thomas Maines
NYC Nutrilink: M0^00000,M0^00000,M0^00000