Brew POW Smoked Brisket
A backyard brisket flat seasoned with Brew POW, with an optional small SPG addition.
Serves 8–10 • Prep: 20 minutes • Cook: 6–9 hours plus 1-hour rest
Ingredients
1 brisket flat, 4–5 lb
2 tbsp Brew POW
1 tbsp neutral oil
1/2 cup water for wrapping
Optional: 1 tsp SPG
How to make it
Trim hard exterior fat and leave about 1/4 inch of soft fat on the cap. Pat brisket dry. Coat with oil and Brew POW. For a combination rub, mix the optional 1 tsp SPG into Brew POW before applying.
Set smoker to a steady 250°F. Place brisket fat-side toward the main heat source and smoke until a dark bark forms, usually 3–5 hours.
When bark is set and internal temperature is around 160–170°F, wrap tightly in heavy-duty foil with the water. Return to smoker.
Continue until a probe slips into the thickest part with little resistance, often around 195–205°F, another 2–4 hours. Minimum safe beef temperature is 145°F with a 3-minute rest, but brisket needs longer cooking for tenderness.
Vent the foil for 5 minutes, then reclose and rest 1 hour in a warm holding setup that keeps meat at 140°F or above. Slice across the grain.
Swap or combine flavors
Brew POW stands alone, or combine it with only the optional 1 tsp SPG for the full brisket. No brown sugar is added.
Make it a meal
Serve with Garlic Green Beans with Lemon and Grilled Corn with Seasoned Butter.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
Comments