SPG RUB

Brisket and pork butts love this rub! Salt, pepper, and garlic combine to enhance your big meats and favorite veggies!

Recipe: SPG Smoked Brisket Flat

Serves 6–8 | Prep: 20 minutes | Cook: approximately 6–9 hours | Rest: 1 hour

Ingredients

• One 4–5 pound beef brisket flat
• 2 tablespoons Betcha Got Seasonings SPG Rub
• 1 tablespoon yellow mustard
• 1/2 cup unsalted beef broth

Directions

1. Heat your smoker to 250°F. Trim hard fat from the brisket, leaving about 1/4 inch of the fat cap.
2. Coat lightly with mustard and sprinkle SPG Rub evenly over all sides. No additional salt is needed.
3. Smoke until the bark is set and the internal temperature is around 165°F, approximately 3–5 hours.
4. Place the brisket on heavy-duty foil, add the broth around it, and wrap tightly. Return to the smoker and cook until a thermometer probe slides into the thickest part with little resistance, usually around 200–205°F. Allow approximately 3–4 more hours; tenderness matters more than the clock.
5. Keep wrapped and rest for 1 hour before slicing thinly across the grain. Serve with the juices from the foil.

Tip: Brisket cooking time varies with thickness and smoker conditions. Start early and use a food thermometer rather than time alone.