Smoked BBQ Source Pork Brisket

Follow this recipe for juicy pork brisket

Course Main Course, Snack

Cuisine American

Prep Time 30

Cook Time 3

Resting Time 30

Total Time 4

Servings

Calories 406kcal

Author Phen Pavelka

1.5 lb Pork brisket if you use a larger cut the cook will take longer
1 cup Smoked BBQ Source Pork Rub how much rub you need will depend on the size of your brisket

Remove skin from the pork brisket if present.
Check the pork brisket for any silver skin and trim off.
Trim any fat cap to one quarter inch in thickness.
Rub evenly and generously with BBQ rub. Pat the rub in with the palm of your hand.
Let rest at room temperature for 30 to 60 minutes depending on the size of your piece.
Preheat smoker to 250°F and add hardwood chunks of choice.
Place pork brisket on smoker grates and smoke until internal temperature reaches 170°F.
If you have a good bark, wrap your brisket with foil or butcher paper. If bark has yet to form, leave meat unwrapped.
Remove meat from the smoker when internal temperature reaches 195°F.
Tent with foil and let rest for 30 to 60 minutes depending on size and weight.
Slice in half inch pieces against the grain and serve warm.