There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing…

Ingredients:

• Beef Brisket (I used a very small 1.5 lb brisket)
• Olive oil (enough to cover the brisket)
• Rub (adjust amount based on size of brisket):
  • 2 Tablespoons Paprika
  • 1 Tablespoon Brown sugar
  • 1 Tablespoon Garlic powder
  • 1 Teaspoon Cayenne pepper
  • 1 Teaspoon Mustard powder
• Mop (again, adjust amount to the size of your brisket):
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon soy sauce
  • 2 Teaspoons brown sugar

Directions:

• Rinse off brisket under running water, pat dry
• Rub all sides of brisket with olive oil
• Cover brisket with rub, press into brisket with your hands
• Wrap brisket in plastic wrap, put in refrigerator for 24 hours
• Fire up your smoker, I used my Weber grill, with a smoker box
• Get the temperature to between 225-275
• Put brisket on smoker. Mine provides indirect heat, so I put the fat side up
• Every 30-60 minutes, open the smoker, put mop liquid on the brisket
• Cook until done (read the following on “doneness”)

A guideline for cooking at 250 degres is around 1-1/2 hours per pound, but I left mine on for 4 hours, since it was small, and I wanted the connective tissue to have time to break down. The result was moist and really tasty. I just did one round of wood chips, which provided smoke for the first hour, then left it on low heat for the remaining time. Also feel free to use a meat thermometer, the connective tissue starts breaking down at around 180 degrees, so you’ll want to keep the meat at that temperature for a while.