- 4 lb Brisket “point”
- 1 part hickory, 2 parts apple
- smoker or a grill set for indirect heat
Rub- part 1
- 2 tbsp beef base
- 2 tbsp garlic salt
- 2 tbsp fresh ground pepper (I used smoked black pepper)
- 2 tbsp chile powder
- 1 tbsp light brown sugar
- 1 tbsp smoked paprika
Wrap Sauce – part 2- The “Texas Crutch”
- 2 tbsp light brown sugar (I used bourbon barrel smoked brown sugar)
- 2 tbsp chopped shallots
- 2 tbsp apple juice OR 2tbsp sweet tea (funny story here)
- 3/4 cup of your favorite BBQ sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
How to make it :
Meat: removed fat cap/very fatty areas and score the meat on both sides so it can absorb more rub.
Rub the beef base into the brisket on all sides. Combine the rub ingredients and generously “rub” into the meat. Cover and refrigerate over night.
Prepare your smoker to 225 degrees. If using a grill, you will need to prepare for indirect heat by creating a direct/indirect zone.
I used a combination of apple wood and hickory- 1 part hickory and 2 parts apple. Once your grill is at temp, add the wood.
Put your brisket on the smoker and let smoke for 5 hours or until the internal temp reaches 170 degrees. Next, you are going to do the “Texas Crutch”- or wrap it in foil. Roll out a bunch of foil and double it up so that you can fold the brisket into a foil “packet”.
Remove the brisket, put it on the foil and pour on the wrap liquid. Seal up the foil packet and put it back on the grill.
Let the brisket steam in the packet for another 2 hours.