Bompa Jacks Smoked Brisket
Bompa Jacks • February 25, 2024
Recipe Notes
Yield: 10 to 12
Method: Smoker
Ingredients
For the Brisket
- One whole packer brisket, excess fat trimmed to 1/4-inch
For the Rub
- 10 tablespoons paprika
- 8 tablespoons brown sugar
- 6 tablespoons kosher salt
- 4 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 tablespoon onion flakes
- 2 tablespoons freshly ground black pepper
- 2 tablespoons dried parsley
- 4 teaspoons cayenne pepper
- 4 teaspoon ground cumin
- 2 teaspoons fresh ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon dried Thai hot chili pepper
- Mustard
- Bompa Jacks BBQ Sauce "spicy" or "not so spicy"
You’ll Also Need
- Lump charcoal; 6 to 8 chunks smoking wood, such as Cherry wood or Mesquite; disposable foil pan; aluminum foil or unlined butcher paper, 1 bottle of Bompa Jacks spicy BBQ sauce
Recipe Steps
- Trim the brisket by cutting off some of the fat cap for easier cooking. Keep the extra fat “tallow” for the last part of the smoking process.
- Place the brisket in a large disposable foil pan.
- Combine the rub ingredients in a mixing bowl. Use your fingers or a wooden spoon to combine the spices and break up any lumps. For a binder use mustard. Any brand of mustard will do and you don’t get the taste of mustard but it helps keep the brisket well spiced. Generously rub the brisket with the mustard then season the brisket on all sides with the rub.
- Set up your smoker to have the heat set to 225 degrees.
- Place 2 to 3 wood chunks on top of the coals.
- Place the brisket directly on the rack away from the flames and smoke should be a fine white mist and away from direct flames. Smoke for 8 hours, or until the internal temperature of the meat reaches 160 degrees, take a sheet of butcher paper and pour a good portion of Bompa Jacks BBQ Sauce on the butcher paper. Wrap the brisket tightly in the butcher paper and continue to cook at 265 degrees for 4 hours, or until the meat reaches 205 degrees. (You can do this in the oven, if desired.) Let the brisket rest for several hours in the cooling oven or an insulated cooler. Slice against the grain into pencil-thick slices before serving.
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