For any BBQ fanatic, one of the most difficult cuts of meat to cook on any bbq smoker, is a brisket. However, with the Bradley Smoker and tips from Chef Ted Reader, you can master the art of smoking a brisket to perfection! With the Bradley Smoker, all you have to do is season the meat, put it in the Bradley Smoker and check on it every once in a while to give it a baste. After several hours you can remove the brisket from the Bradley bbq smoker and cut into the most juicy, moist and flavorful brisket you’ve ever tasted. Watch the video, get the recipe and then go show off your bbq smoking skills by making this mouthwatering brisket!
- 2 Tbsp Kosher salt
- 3 Tbsp Cracked black pepper
- 1 Tbsp Crushed red chili flakes
- 4 Tbsp Brown sugar
- 1 Tbsp crushed garlic
- 3 Tbsp Ancho chilli powder
- 1 Well-marbled a little fatty beef brisket flat, 6-7 lbs
- 1 lb Melted butter
- 4 oz Whiskey
- 1 Basting brush
Serves 8
Bisquettes: Mesquite
Bradley Smoker Temperature: 180-220°F
- Set up your smoker according to manufacturer’s instructions. Set temperature to 180-220°F, using Mesquite Bisquettes.
- In a bowl, combine kosher salt, black pepper, chili flakes, brown sugar, garlic and ancho chilli powder.
- Rub the brisket all over pressing the seasoning into the meat. You may not need all of the rub but at least half will be necessary, set aside allowing the meat to come to room temperature and dry rub marinate for about 1 hour.
- In a small pot, combine butter and whiskey, set aside keeping warm.
- Place brisket into smoker, insert thermometer probe and set internal temperature for 200-205°F
- Start smoking, replenishing Bisquettes as needed and resetting temperature as the Bradley Smoker operates for a 9 hour period and Brisket takes much longer. Note: You may have to reset your Bradley Smoker as needed and smoke for 16-24 hours.
- Baste every hour with melted butter-whiskey during the last 4 hours of cooking time until fully cooked, moist and tender and the internal temperature is reading 200°F.
- Remove from smoker and allow to rest.
- Slice brisket against the grain, thin or thick it should be moist and juicy.
- Serve it how you like it. I like onions, sweet pickles and hot mustard.