During the early days of Dizzy Pig, Mike Kerslake wrote this primer on smoking a beef brisket. Since then, we’ve adopted a different technique that has won our team numerous awards in the brisket category. We’ve shared our technique in a detailed recipe.
Want to see our new technique for Beef Brisket? Check out our Recipe!
If pulled pork is the easiest of the barbecue mainstays to conquer, then brisket would probably get the nod from most BBQ cooks as being most difficult to consistently cook to perfection. The reason may lie in the actual cut of beef. The brisket is cut from the chest muscle of the cow, a heavily used, and therefore, tough, cut of meat.
- 1 10-15 lb. packer brisket (whole brisket with point and flat)
- Dizzy Pig® Cow Lick Steak Rub
- Turbinado Sugar