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Double Smoked Chopped Brisket
This double smoked chopped brisket was cooked overnight in an electric smoker while I slept and it may have been the best one yet!
Course
Entree
Cuisine
Barbecue
Prep Time
20
minutes
minutes
Cook Time
18
hours
hours
Total Time
18
hours
hours
20
minutes
minutes
Servings
8
Author
Jeff Phillips
Ingredients
Large packer brisket
untrimmed (9-17 lbs
Yellow mustard
Jeff's original rub
Jeff's Texas style rub
Instructions
Score the fat cap down to meat in a crosshatch pattern - 1 inch increments
Massage about 2 TBS of mustard and about 3-4 TBS of Jeff's original rub onto the top and bottom side of the brisket
Preheat smoker to 225°F (107°C)
Place brisket fat side up on smoker grate
Place pan under brisket if possible to catch juices
Apply smoke for at least 6 hours
Smoke cook brisket for about 16 to 18 hours or until it reaches 200°F (93°C) in the flat
Remove brisket from smoker when finished and cool for 30 minutes on counter
After cooling, separate flat from point
Remove fat cap from top of flat
Chop remainder of flat and put meat into a foil pan
Add half of defatted juices back into chopped meat
Place pan of chopped brisket back into smoker for 30 minutes
Add more of the defatted juices if needed and season with Jeff's Texas style rub to taste
Serve immediately with warm barbecue sauce on the side