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Hickory Smoked Brisket by Fmjohnny

Smoked Brisket


17 hours in the smoker, 2 hours rest and we have a brisket!"

Note: Wrap up your smoked brisket and place it in a cooler or oven for an hour or two. That helps break down the brisket and it will be nice and tender!

Rub:

Equal Parts:

Salt

Cumin

Spanish Paprika

Black Pepper

Hickory 225 F.


“This smoker has cooked good food from day 1!

I’ve actually sold 3 by referral to friends and family!”

Thanks Johnny!




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