My recipe for Smoked BBQ Brisket

I made a smoked brisket for a church gathering recently and it went over so well, I thought I would post it here to my blog. I like to start this in the evening after work to be used the next day.



Ingredients:
1 - Brisket (untrimmed)
BBQ Beef Seasoning
1 - Large bottle of your favorite BBQ sauce
Your favorite wood for smoking; I like Mesquite but feel free to use whatever suits your taste.

Directions: (Read ALL the directions before doing anything)

1. Light a fire in your smoker using whatever wood you prefer; something like mesquite or hickory will add a very nice flavor to the meat. If the wood is green it will produce a large amount of smoke, which is good in this case.
2. Rinse the brisket and season it liberally with the BBQ Beef Seasoning. Make sure you've got a good coating on both sides.
3. Put the brisket on the smoking rack and close the smoker, keeping the temperature at about 220 degrees. Smoke the brisket for 1-2 hours. You're NOT trying to cook the brisket at this stage. All you want to do is give it a good smokey flavor and 1-2 hours max over a wood fire will do just that.
4. Take the brisket out of the smoker and put it into a roasting pan. Make sure to seal the roasting pan with aluminum foil to seal in all the juices. Sealing the pan is key.
5. Put it in your oven at 220 degrees and leave it there overnight. I have cooked them at 190 degrees before as well. I like to start this in the evening after work to be used the next day.
6. Take the brisket out of the oven when you get up in the morning. The whole house will smell heavenly as it will be filled with the smell of smoked brisket. The brisket will be tender enough that when you start to shred the meat, pressing down on it with a fork will cause it to fall apart.
7. You will want to let the brisket "rest" after taking it out of the oven. Leave the foil and lid on the roasting pan during the resting period. 30 minutes to an hour is plenty of time.
8. I like to remove as much of the fat as possible, so I will trim off all the fat and throw it away. The juices can be used for a fantastic soup stock, but I don't use this either.
9. Shred the brisket and put the shredded meat in a crock pot. The bigger the brisket is, the bigger the crock pot will have to be. A 14lb. brisket will completely fill a 5 Qt. crock pot.
10. Mix in the bottle of BBQ sauce with the meat in the crock pot. Make sure you get it mixed into all of the meat. I have found that if you put a little bit of shredded brisket in the crock pot and mix BBQ sauce in, in small amounts, that you get a good even coating of BBQ sauce through all the meat.
11. Set the temperature to low and leave it for 3-4 hours. If you need it right away, set the temperature to high for 1-2 hours.

Serve on hamburger buns or rolls of your choosing. I promise that you will be very pleased with how this BBQ Brisket turns out.