Chopped Brisket Sandwich Recipe
1 (10) Lb brisket
1 Tbsp salt
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Chipotle chili powder
1 Tbsp white sugar
1 Tbsp brown sugar
Optional store-bought recommendation brisket rub: Dirty Dalmatian Bark Builder Beef Rub.
4 Tbsp apple juice
P10 Bradley Smoker
Bradley Smoker foldable table
Bradley Smoker non-stick silicone mats
Bradley Smoker tools
Thermoworks timestick trio
Thermoworks thermapen one
Bradley Smoker Settings:
Wood: Hunter’s Blend
Smoke Timer: 360 minutes or 6 hours
Timer: 600 minutes or 10 hours
Rinse and dry the brisket.
Trim the fat cap, leaving about ¼ inch of fat and trim away any excess fat on the brisket. Make sure to remove the silver looking skin from the underside of the meat.
Set your Bradley Smoker to the listed settings above.
While the smoker is heating up apply the BBQ rub. In a bowl mix the following: salt, black pepper, garlic powder, onion powder, chipotle chili powder, white sugar, brown sugar. Be sure to put a heavy coat of rub on the brisket.
Time to put the brisket into the smoker. Be sure to insert the meat probe into the thickest part of the meat.
Smoke at 226ºF (107.8ºC). until the internal temperature of the brisket reaches 160ºF (71.1ºC). Depending on the size of the brisket it can take anywhere from 6-8 hours.
Time to remove the brisket from the smoker and wrap in foil. Add 3-4 tbsp of apple juice into the foil and cover tightly. Place the brisket back into the smoker.
Cook the brisket until the internal temperature reaches 190ºF. (87.8ºC), usually an additional 2 hours.
Remove the brisket from the smoker and place onto a cutting board. Be sure to leave the brisket wrapped in the foil for about 25-35 minutes.
Slice the brisket against the grain into slices.
Recipe by Bryan Edwards – Moody Foodie Tulsa