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Smoking Brisket Right - Kent Rollins

Servings 10

Ingredients

  • 1 12 to 15 lb. packer brisket
  • ½ cup Kent’s Original Seasoning or 3 tablespoons, season salt, 3 tablespoons coarse ground black pepper, 2 tablespoons garlic powder
  • ½ cup Kent’s Mesquite seasoning 2 tablespoons coarse ground black pepper, 2 tablespoons ancho chili powder, 2 tablespoons smoked paprika
  • ¼ cup Kent’s Rib Rub or your favorite BBQ seasoning
  • Pink Butcher Paper

Instructions

  • Trim the fat side of the brisket down to about ¼ inch thick. Turn over and trim any silver skin or excess fat (see video for tutorial).
  • In a small bowl, combine the Original and Mesquite seasonings (or substitutes). Generously season all sides of the brisket. Cover and let sit for about 45 minutes.
  • Preheat the smoker to 275 degrees F. Place the brisket, fat side up, on the smoker. Add a few chunks of mesquite and cherry wood (or fruit wood of your choice).
  • Smoke for about 4 hours, or until the internal temperature is 160 to 165 degrees F. Remove the brisket from the smoker and double wrap it with the pink paper. Place the wrapped brisket back on the smoker, fat side down, and continue to smoke about 2 ½ to 3 hours, or until the internal temperature is 205 to 210 degrees F. Be sure to probe the meat in the flat side.
  • Remove the brisket from the smoker and let it rest for about 20 minutes. I also like to let this rest in a YETI ice chest for maximum moisture retention.