In an earlier episode on this blog, I wrote that I purchased a Z Grill smoker. I have used it for simple things, but this was my first large cook. To me, the most challenging cut of meat is a brisket. Temperature control is the most important on this cut, and room for error is slight. So I went online for some advice and consulted the BBQ master Myron Mixon; I got the basics of his rub which I changed – after all, it’s me. So we had a delicious brisket for 15, but there were only 5 of us. We have left overs! I hope you like it.
7 pound beef brisket
1 quart beef broth
3 tablespoons black pepper
1 tablespoon salt
3 tablespoons garlic powder
3 tablespoons hot paprika
2 tablespoons onion powder
2 tablespoons chili powder
Mix 1/3 of rub mixture with beef broth and inject beef every two inches at least 6 hours before cooking and keep refrigerated until one hour before cooking. Save leftover injection liquid.
Set smoker to 300 degrees.
Coat brisket with spice rub.
Cook with smoke for 2 1/2 hours.
In a double-lined foil pan, add injection liquid, Add brisket and cover tightly with foil.
Cook for 4 hours or internal brisket temperature is 205.
Let brisket rest for 30 minutes.
Slice in 1/4 inch slices.