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Thursday, November 21, 2019

Smoked Wet/Dry Rubbed Brisket

Deliciously tender smoked beef brisket with a tasty wet/dry rub.


  1. In a bowl mix together lots of dijon mustard, season salt, and some liquid smoke. Mix well, coat your brisket all around with this wet/dry rub. Place in the fridge uncovered overnight for about 10 hours.
  2. Fire up your smoker to 300 degrees, smoke your brisket for about 6 hours uncovered (depending on the thickness of your brisket). Cover with foil, and continue to smoke for about 2 more hours or until the thickest part of your brisket reaches an internal temperature of 180 degrees. 
  3. Take out and let it rest for about 20 minutes, slice, serve, and enjoy! #recipesbyvance
Recipe by Vance Harris

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