Mission BBQ Brisket Recipe
There's something truly special about the brisket from Mission BBQ, and I've spent quite a bit of time perfecting a home-friendly version that does it justice. You'll be thrilled with the juiciness and flavor you'll achieve with these techniques. The key trick is mastering the 3 2 1 method: smoke the brisket uncovered for three hours, wrap it for two hours, then a final hour without the wrap. I love how straightforward this approach is, ensuring consistent results that your guests will find hard to resist.
Ingredients
- 1 whole Brisket 8-10 lb., trimmed
- 2 tbsp Salt
- 2 tbsp Black Pepper
- 2 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Pow
Instructions
- Mix salt, black pepper, paprika, garlic powder, and onion powder in a small bowl.
- Rub the entire brisket evenly with the spice mixture.
- Place the rubbed brisket on a baking sheet.
- Cover it and let stand in the refrigerator for at least 1 hour or up to 6 hours.
- Preheat your smoker to 225°F (or grill using indirect heat).
- Add a drip pan beneath the grates to maintain moisture.
- Position the brisket on the grill grate above the drip pan.
- Smoke it for 6-8 hours, adding wood chips occasionally for the smoky flavor.
- Wrap the brisket tightly in aluminum foil.
- Return to the grill and cook until the internal temperature reaches 200°F.
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