Barbecued Beef Brisket
1 9-14 lb Whole Beef Brisket
1/4-1/2 C Lotta Bull Red Dirt Championship Seasoning
Remove the brisket from the plastic package and gently rinse under cold water. Pat the brisket dry with paper towels and place, fat side down on a cutting board. With a sharp fillet knife, carefully remove any extraneous fat from the lean side of the brisket. Flip the brisket over and coat the back and sides liberally with the Seasoning rub, and allow to sit 15 minutes. Flip the brisket to the lean side, and coat again liberally with the seasoning rub. Allow brisket to rest 15 more minutes.
Preheat your bbq smoker to 250 degrees per the manufacturer's instructions. Place the brisket on the smoker, with the fat side down and close the lid. Add two golf-ball sized chunks of hickory wood to the firebox. Keep the smoker at a constant 250 degrees, avoiding opening the lid. When the wood chunks burn out, add one more, and repeat until you have used at total of 6 chunks.
After 8 hours of cooking, remove the brisket from the smoker, flip to the lean side down and tightly wrap in two layers of wide, heavy duty aluminum foil. Return the brisket to the smoker and continue to cook an additional 1-3 hours until an instant-read thermometer inserted through the top of the foil into the center of the meat reads 195 degrees. Remove the brisket from the smoker and place the entire wrapped brisket into a clean dry cooler, and allow to rest 1 hour.
Remove the brisket from the cooler and gently unwrap the foil, transferring the brisket to a clean cutting board and reserving any juices that have accumulated in the foil.
Slice the brisket against the grain, top with reserved juices and serve with your favorite barbecue sauce.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team