Real Black Angus Beef Brisket

Full Moon BBQ's recipe carefully combines herbs and spices to create the finest dry rub for a black angus brisket. Smoking...

Full Moon BBQ's recipe carefully combines herbs and spices to create the finest dry rub for a black angus brisket. Smoking brisket is a treasured tradition in the south that has to be performed by a real pit master, which is why we want to share our secret.

Ingredients

Real Black Angus Beef Brisket

  • 1/2 Cup Garlic Salt
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Black Pepper
  • 1/2 Cup Dried Oregano
  • 1/2 Cup Onion Powder
  • 1/2 Cup Lowry’s Seasoning (found in the spice aisle)
  • 5 Pounds Certified Black Angus Brisket
  • Vegetable Oil

Directions

Real Black Angus Beef Brisket

Start by making sure to purchase real, certified Black Angus brisket. Typical size is around five pounds. In a bowl, combine all the dry ingredients in equal parts, making sure there is enough to liberally coat the brisket. Lightly rub the brisket with oil. Coat the brisket with the dry rub, making sure to the entire brisket is covered and packed with the rub. Place the brisket in the smoker, uncovered, with the fat cap facing up, so that the fat drips down onto the meat. Smoke 4-6 hours or until the internal temperature is 165 degrees Fahrenheit. Make sure to let the meat rest for about 30 minutes before slicing.

Beef Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.