Backyard Brisket

By: The Local Palate
Cutting into Backyard Brisket
Excerpted from Ed Mitchell’s Barbeque © 2023 by Ed Mitchell and Ryan Mitchell. Food & Author photos by Baxter Miller. Reproduced by permission of Ecco, an imprint of HarperCollins Publishers. All rights reserved.

From the North Carolina pitmaster Ed Mitchell himself comes this slow-smoked backyard brisket recipe. To begin, rub the meat down with a healthy dose of seasonings and coat the whole thing in mustard. Proceed to slowly smoke over nine hours till it’s tender and bursting with flavor.

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Makes 1 (12-14 pound) Whole Brisket

  • 5 tablespoons pepper
  • 2 tablespoons salt
  • 2 tablespoons paprika
  • 2 tablespoons date sugar
  • 1 (12-14 pound) whole brisket
  • ½ cup Bavarian or yellow mustard
  1. Preheat the smoker to 225 degrees using oak wood and charcoal using the indirect cooking method.
  2. In a small bowl, stir together the pepper, salt, paprika and date sugar. Rub the brisket with the mustard and apply the seasoning evenly over all sides of the meat. Place the meat in the smoker over indirect heat. Close the lid and smoke for 5 hours, or until the internal temperature reaches 165 degrees.
  3. Spread unwaxed butcher paper on your work surface. Remove the brisket from the smoker and place it in the middle of the paper. Wrap the brisket until it is completely enclosed and fold the paper over twice, with the brisket ending right-side (fat side) up. The unwaxed paper should be twice the size of the brisket so that you have enough room for the meat to properly cook. Place the wrapped brisket back in the smoker, right-side up and do not remove it till the brisket reaches an internal temperature of 205 degrees.
  • Recipe By
    North Carolina Pit Master, Ed Mitchell

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