Get Cookin’

[Wades tends the grill.
[Photo by Denny Adcock]]

SMOKED BEEF BRISKET WITH WADE HAYES

A smokin’ hot brisket recipe from Wade Hayes and Nashville’s Pork in the Dark BBQ team from the Fiddlin’, Brewin’, Bar-BQ’N Cook-Off.

September 26, 2006

Ingredients

• 1 beef brisket (not corned), whole and untrimmed
• Blair’s Basic Rub (recipe below)

BLAIR’S BASIC RUB:
(Add this to your brisket before cooking.)
• ¼ cup salt
• ¼ cup brown sugar
• ¼ cup paprika
• 3 tbsp. black pepper
• 1 tbsp. onion powder
• 1 tsp. cayenne
• ½ tsp. celery seed

Preparation

1. Rinse and pat dry brisket.
2. Lightly sprinkle and gently rub with seasoning.
3. Allow to sit at room temperature for 20–30 minutes.
4. Smoke at 200° for 15–18 hours using a mixture of hickory and pecan wood.
5. Remove from smoker and allow to “rest” for 15–20 minutes before thinly slicing and serving.

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