Heavenly Smoked Brisket

Heavenly Smoked Brisket

Brisket is a legendary piece from the legendary Lone Star State, which is cooked slowly and slowly, but his fame goes far beyond the Texas boundary. This recipe came from a reader in Alexandria, Louisiana. Hickory-smoked with sugar-Cajun thick brown sugar seasoning, it topped our annual favorites list in 1995. There's no barbecue sauce. None needed. The heavenly taste of brisket speaks for itself.

1/2 cup packed dark brown sugar
 2 tablespoons salt
 2 tablespoons Cajun seasoning
1 tablespoon lemon-pepper seasoning
2 tablespoons Worcestershire sauce
1 (5- to 6-lb.) beef brisket, trimmed

How to Make It
Step 1
Stir in dark brown sugar, Cajun seasoning, salt, lemon-pepper seasoning, and Worcestershire sauce. Place brisket in a large shallow dish. Spread sugar mixture on both sides of brisket. Cover and chill 8 hours.

Step 2
Combine hickory wood chunks with water to cover; let stand 1 hour. Prepare smoker according to manufacturer's instructions, bringing the internal temperature to 225°F to 250°F; maintain temperature for 15 to 20 minutes.

Step 3
Drain wood chunks, and place on coals. Remove brisket from marinade, reserving marinade. Place brisket on lower cooking grate. Pour reserved marinade over brisket, and cover with smoker lid.

Step 4
Smoke brisket, maintaining a low temperature inside smoker between 225°F and 250°F, until a meat thermometer inserted in thickest portion registers 180°F, about 5 hours. Remove from smoker; wrap brisket in aluminum foil, and let stand 10 to 15 minutes. Cut against the grain into thin slices.

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