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I am going to smoke a beef brisket this weekend in my water smoker. Are there any recipes for a good rub and what temp should I cook to. I have been able to keep the temp 250 degrees and above in the smoker. A friend of mine that does his on a charcoal smoker said to put the brisket in a disposable pan with the fat up this helped to keep his moist.

Your help will be appreciated.
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22 replies so far on your butt link but none on brisket?? This forum needs some more Texans!!

Here's a recipe and method for a great brisket:

Scrutchfield Brisket Technique

"¢ 1 Cup C&H Sugar
"¢ 1 Cup Non-Iodized Table Salt
"¢ ½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.
"¢ several hours, or slightly warmed
"¢ 5 Tablespoons + 1 Teaspoons Chili Powder
"¢ 2 Tablespoons + 2 Teaspoons Ground Cumin
"¢ 4 Teaspoons MSG (Accent)
"¢ 4 Teaspoons Cayenne Pepper
"¢ 4 Teaspoons Black Pepper freshly ground (important)
"¢ 4 Teaspoons Garlic Powder
"¢ 4 Teaspoons Onion Powder


Seasoned about three hours before. Smoke 8-10 hours at 225 until internal temp is 165-170. Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook till internal temp reaches 205, put it away in an insulated environment (I use a sleeping bag at contests) still wrapped in foil for several hours to allow it to still cook.
Slice 1/2" thick.

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