Rubbed, Glazed & Smoked Brisket with Omaha Steaks

Prep the Day Before

• The process begins a day ahead of time with the brisket and the rub. Trim the fat from the brisket and lightly score the meat. Before cooking, allow the meat to come back to room temperature before putting it in the smoker.

Prep the Day Of

• Trim the brisket in halves or fourths so it fits in the smoker.

Cook (Approx. 8 Hours)

• Set the smoker at 235° F and preheat. Allow the meat to return to room temperature before placing in the smoker.
• Smoke your brisket with hickory or applewood pellets until the internal temperature reaches 180° F using the temperature probe (about 4-5 hours rotating and turning the brisket halfway through the process). Make sure and keep an eye on the wood pellets as they may need refilling.
• Take the brisket out of the smoker and place it on a double layer of foil.
• Glaze, wrap tightly in foil, and cook an additional 2-3 hours until the brisket reaches 200° F using the temperature probe.
• Remove from the smoker and let it rest for 30 minutes covered with foil.
• Slice and serve with BBQ sauce.