TALLAHASSEE, FL -- Just as summer comes to a close, the Sunrise crew had to fit in one last BBQ!
The folks at Sonny's BBQ stopped by our Downtown Studio to share their mouthwatering brisket recipe.
WTXL's Christine Souders had to take one for the team and give the brisket a taste, which was tenderized to perfection after roasting overnight.
Here's the recipe and happy cooking!
Simple Brisket Rub
• 2 cups of kosher salt
• 1 cup of paprika
• ½ cup of coarse ground pepper
• ¼ cup of fine ground pepper
• ½ cup of onion powder
• ½ cup of garlic powder
• ½ cup of cayenne pepper
• ½ cup of dark brown sugar
• ½ cup of sugar
Preparation
• Combine all ingredients together.
• After preparing the rub, evenly coat the brisket with rub on all sides.
• Start your smoker and set your pit temperature to cook low and slow at 225 degrees.
• Place the brisket on your smoker, placing the side with fat toward the heat.
• Add your favorite type of wood to the fire to begin the process of smoking; for best results, use a stronger wood (for example, hickory, mesquite and oak.)
• Once the brisket reaches 160 degrees in the flat, it is time for the Texas Crutch, or wrapping the brisket tightly in foil, to tenderize and speed up cooking.
• Once the brisket flat reaches 203 degrees, pull the brisket and let it sit for at least an hour to allow juices to redistribute.
• Slice the brisket against the grain for best, tender results.
• Enjoy!
Prep: 1 hour
Smoking process: 12-14 hours
