Ingredients
(1) 7-8 lb. beef brisket
black pepper
garlic salt
celery salt
onion salt
liquid smoke (sauce) found in grocery stores
High quality BBQ Sauce (I use Trader Joe's Kansas City BBQ sauce)
Method
Sources
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Offset stick burner — traditional low-and-slow barbecue smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Offset stick burner — traditional low-and-slow barbecue smoking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
The classic charcoal grill — direct and indirect grilling, smoking
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Pre heat oven to 300 degrees. Combine black pepper, garlic salt, celery salt and onion salt to make a dry rub. Enough to completely cover your brisket (adjust according to size). Cover brisket with rub and sprinkle with liquid smoke. Cook at 300 degrees for 6-7 hours. For the last hour smother brisket with BBQ sauce. Drain fat from pan before adding BBQ sauce. Serve with cornbread and coleslaw.