Serves: 8
Total Calories: 1,547

8 pounds beef brisket
dry rub like Magic Dust
Recommended wood pellets: Hickory or Mesquite combined with Apple or Alder

Remove the brisket from the packaging and trim the fat cap to about 1/4". Leaving some fat on the meat will help keep it moist as it renders during the smoking process. Rinse and pat dry.

Dry rubs are the most common for smoked brisket. Mike Mills' Magic Dust is a longtime favorite but there are numerous great ones available at your local grocery store. Apply the dry rub liberally to every part of the brisket then wrap tightly in plastic wrap and set in a refrigerator overnight. Doing so will allow the flavors of the rub to work their way into the meat.

When ready to smoke remove the brisket from the fridge and take off the plastic wrap.

Place the brisket on the grill, fat side up. Adjust the temperature dial to "High Smoke" and make sure the hopper is filled with food grade pellets.

Insert the included meat temperature probe into the meat to keep an eye on your internal temps.

Wrap the brisket in aluminum foil once it reaches 160°. By doing so, it will heat more evenly and keep your brisket more moist.

Once the desired internal temp is reached remove from grill and keep covered, allowing it to rest for 15-20 minutes then slice 1/4" thick against the grain.

Nutritional Facts:

Serves: 8
Total Calories: 1,547
Calories from Fat: 1,013

More Recipes from the Camp Chef Cookbook Cookbook:
Pulled Pork
Baby back Ribs
Smoked Turkey
Smoked Pizza
Smoked Brisket
Smoked Salmon