- 1 (10) lb. Brisket
- 1 tbsp. Salt
- 1 tbsp. Black Pepper
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Chipotle Chili Powder
- 1 tbsp. White Sugar
- 1 tbsp. Brown Sugar
- Optional Store-Bought Recommendation Brisket Rub: Dirty Dalmatian Bark Builder Beef Rub.
- 4 tbsp. Apple Juice
- Hamburger Buns
- P10 Bradley Smoker
- Bradley Smoker Foldable Table
- Bradley Smoker Non-Stick Silicone Mats
- Bradley Smoker Tools
- Thermoworks Timestick Trio
- Thermoworks Thermapen One
Bradley Smoker Settings:
Wood: Hunter’s Blend
Temperature: 226 F
Smoke Timer: 360 minutes or 6 hours
Timer: 600 minutes or 10 hours
- Rinse and dry the brisket.
- Trim the fRinse and dry the brisket.
- Trim the fat cap, leaving about ¼ inch of fat and trim away any excess fat on the brisket. Make sure to remove the silver looking skin from the underside of the meat.
- Set your Bradley Smoker to the listed settings above.
- While the smoker is heating up apply the BBQ rub. In a bowl mix the following: Salt, Black Pepper, Garlic Powder, Onion Powder, Chipotle Chili Powder, White Sugar, Brown Sugar. Be sure to put a heavy coat of rub on the brisket.
- Time to put the brisket into the smoker. Be sure to insert the meat probe into the thickest part of the meat.
- Smoke at 226 degrees F (107.8C). until the internal temperature of the brisket reaches 160 degrees F (71.1C). Depending on the size of the brisket it can take anywhere from 6-8 hours.
- Time to remove the brisket from the smoker and wrap in foil. Add 3-4 tbsp. of apple juice into the foil and cover tightly. Place the brisket back into the smoker.
- Cook the brisket until the internal temperature reaches 190 degrees F. (87.8C), usually an additional 2 hours.
- Remove the brisket from the smoker and place onto a cutting board. Be sure to leave the brisket wrapped in the foil for about 25-35 minutes.
- Slice the brisket against the grain into slices.
Recipe by Bryan Edwards – Moody Foodie Tulsa