Barbecue Brisket of Love
Quick answers for making Brisket of Love: rub amount, temp, cook time, wood choice, resting time, and smoker vs oven tips.
Brisket, spices, smoker, and patience. That is all you need to create incredibly tender and tasty barbecue beef brisket.
Yield: 2 servings per pound of meat.
- Use 1 tablespoon of rub per pound and coat the brisket with a little olive oil so the rub sticks.
- Cook at 225 F for about 1.5 hours per pound, rotating at the halfway point; check for 180–195 F internal temp.
- Let the brisket rest 2 minutes per pound; expect carryover cooking of 10+ degrees and keep smoker closed while cooking.
Preparation Instructions:
Coat beef brisket with olive oil and 1 tablespoon of spice mixture per pound of meat.
Place in smoker or oven with the fattier side facing up.
Cook for 1.5 hours per pound at 225 degrees fahrenheit, rotate at the half-way point.
Let brisket rest for 2 minutes per pound before serving.
The brisket should be ready when its internal temperature has reached between 180 and 195 degrees fahrenheit.
Be mindful that the temperature can rise another 10 or more degrees once it is pulled out of the smoker or oven.
thespicehouse.com
More About This Recipe
If smoking, apple wood chips or hickory are recommended. Keep the smoker closed unless you need to take the meat's temperature or add more coals.
Frequently Asked Questions
How much Brisket of Love Rub should I use?
Use about 1 tablespoon of the rub for every pound of brisket. Rub a thin layer of olive oil on the meat first so the spice mix adheres evenly.
What temperature and cooking time should I use?
Set the smoker or oven to 225 degrees Fahrenheit and plan on roughly 1.5 hours of cook time per pound. Rotate the brisket at the halfway mark for even cooking.
How do I know when the brisket is done?
The target internal temperature is between 180 and 195 degrees Fahrenheit. Also test with a probe for tenderness. Remember the meat can rise another 10 or more degrees after you remove it.
Should I cook the brisket fat side up or down?
Place the brisket with the fattier side facing up. As the fat renders it will baste the meat and help keep it moist during the long cook.
Can I cook this brisket in an oven instead of a smoker?
Yes. The same temperature and time guidance apply in an oven. You will not get the smoke flavor you get from wood chips unless you use a smoker.
What wood chips work best for smoking brisket?
Apple and hickory are recommended. Apple gives a milder, fruitier smoke while hickory provides a stronger, classic barbecue flavor. Choose based on the flavor you prefer.
How long should I rest the brisket and why?
Let the brisket rest about 2 minutes per pound before slicing. Resting lets the juices redistribute and accounts for carryover cooking so the meat stays tender and juicy.
How much Brisket of Love Rub should I use?
Use about 1 tablespoon of the rub for every pound of brisket. Rub a thin layer of olive oil on the meat first so the spice mix adheres evenly.
What temperature and cooking time should I use?
Set the smoker or oven to 225 degrees Fahrenheit and plan on roughly 1.5 hours of cook time per pound. Rotate the brisket at the halfway mark for even cooking.
How do I know when the brisket is done?
The target internal temperature is between 180 and 195 degrees Fahrenheit. Also test with a probe for tenderness. Remember the meat can rise another 10 or more degrees after you remove it.
Should I cook the brisket fat side up or down?
Place the brisket with the fattier side facing up. As the fat renders it will baste the meat and help keep it moist during the long cook.
Can I cook this brisket in an oven instead of a smoker?
Yes. The same temperature and time guidance apply in an oven. You will not get the smoke flavor you get from wood chips unless you use a smoker.
What wood chips work best for smoking brisket?
Apple and hickory are recommended. Apple gives a milder, fruitier smoke while hickory provides a stronger, classic barbecue flavor. Choose based on the flavor you prefer.
How long should I rest the brisket and why?
Let the brisket rest about 2 minutes per pound before slicing. Resting lets the juices redistribute and accounts for carryover cooking so the meat stays tender and juicy.
Only rating it as amazing as the Brisket of Love rub is so amazing. Rubbed the 8-pound brisket on both sides one day prior to cooking and left in the fridge. No other spice or rub was used, not even salt and pepper. Then 12 hours on a smoker (fat side up) with the bourbon-infused oak planks.
BBQ sauce was offered on the table as a condiment; no one used it. Talk about “truth in advertising” by calling it Brisket of Love! Thanks Spice House! Jeff Burgess
Was asked to cook a brisket for our hoilday party. I agreed and decided to use brisket of love which I picked up on a recent trip to Chicago. I was a little nervous having never used this rub before. Slow cooked/smoked on my green egg for 14 hours. The results were out of this world!!! Everyone that attended asked about the and commented on how awesome it complimented the beef. GREAT rub!!!!
Pat Gross-Clearwater, Florida