[youtube https://www.youtube.com/watch?v=u6vGbnOvfaw&w=580&h=385]
Here’s my full overnight cook of a brisket on my Oklahoma Joe’s Highland Smoker, from prep to tasting to lessons learned. It was a windy, tiring, and very fun night.
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Music used in this video, ‘OctoBlues’ and ‘Angel Share’ by Kevin MacLeod, are licensed under a Creative Commons License.
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Low Salt Brisket Rub
1 teaspoon salt
3 tablespoons light brown sugar
2 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon chipotle pepper
1/2 teaspoon cumin
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Final Statistics
13.82 Pound USDA Prime brisket
Wood Used: Mesquite, Hickory, and Cherry
Outdoor Temp: 65-75 F
Pit Temp: 200-225 F
Cooked To 195 F Internal Temp
Total Cook Time: 12 Hours
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