Trading Post BBQ Dry Rub Brisket

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How To Smoke A Brisket

Marinating Brisket

Marinating is easy. Mix up your marinade, and pour it over the brisket. Make sure to use a non-reactive container…glass, or stainless steel. If the brisket isn't totally submerged, turn it over every couple of hours. A large plastic food storage bag makes a great marinating container, too.

You can use an injector to pump some of the marinade into the brisket. I usually pump a little marinade under the fat layer…no more than one-quarter cup into the entire brisket.

When smokin’ time arrives, let the excess marinade drain from the brisket. For extra flavor, shake on some dry rub or pepper. When I use my smoker, I pour the leftover marinade into the water pan to give the brisket more flavor as it merrily smokes.

Dry Rub The Brisket

To dry rub a brisket, you rub it, wrap it, rest it, and smoke it. After the brisket has drained, place it in large pan. I will use anywhere from one-half to one full cup of dry rub on a brisket, depending on its size and the level of flavor I want.

Rub the spice mix onto the brisket and into the scores. I usually turn the brisket a few times, hitting each side twice. Wrap the rub-coated brisket in plastic wrap, put it into the cleaned pan and refrigerate it overnight.

Letting it rest for two days will get the flavor deeper into the meat. After resting, unwrap it and put it into the smoker. There's quite a bit to knowing how to smoke a brisket.