Beef Recipes

Beef Bisket

Kosher salt
Black Pepper
Garlic Powder
Onion Powder
Cayanne
Chili Powder

Or I use Harley's Original, but you have to order it! http://www.harleysseasoning.com/

Season generously with either spices. Make sure to season on top and bottom and all sides.

Let the brisket sit while you make your fire. At least an hour or two. Some insist that the internal temperature needs to come up to room temperature before placing on the smoker. I never really found it to make too much of a difference.

For the bark
Mustard
Worchestershire sauce

Generously coat the whole brisket with mustard and not enough Worchestershire to dillute the mustard and keep it from sticking to the brisket

Smoker at 200 degrees and smoke for half of the recomended cooking time. Half way through pull the brisket off of the meat smoker and wrap it tightly with a good heavy duty aluminum foil. Transfer to a preheated oven at 200 degrees.

1 Hour per pound Plus 2 hours at 200 degrees (Never any hotter)

Example 10 lb brisket is 12 hours at 200 degrees 6 on the smoker 6 in the oven

Bryan's Stuff