Big Al's Recipes
Big Al's Recipes
Big Al's Recipes
 Recipes

Big Al's Famous Beef Brisket

One 8-12 pound untrimmed beef brisket (for the moistest, most tender beef.DO NOT TRIM!)

Coat meat with your favorite flavor of Big Al's Texas Rubs (add the s to Rub)

Allow brisket to rest for 15-30 minutes while you prepare your smoker. Big Al prefers mesquite charcoal and mesquite wood to give that authentic "Texas" brisket flavor but any wood that has a good flavor will work.

*Here is a little secret: The longer the rub is on the meat, the more intense the flavor. Try putting the rub on 24 hrs. before cooking. Rub the brisket down, put it into a clean plastic trash bag and refrigerate until ready to smoke.

Place brisket on smoker rack fat side up and biggest end toward the firebox. Adjust smoker temperature to 250 to 275 degrees F and smoke for 1 hour per pound.

Remove from smoker, wrap in aluminum foil and allow wrapped meat to rest for 15 minutes.

Slice against the grain.

*Here is a little secret: The smoke ring is established on the meat in the first hours of cooking. After cooking at least 4 hours on the smoker, take off the smoker and wrap in foil and finish in the oven at 300 degrees F for 3 hours longer. This is called using the "Texas Crutch" (aluminum foil). I don't care what you call it---your family and friends will call it GREAT!

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Big Al's Recipes
Big Al's Recipes
Big Al's Recipes