Low & Slow Smoking
Hickory BBQ Beef Brisket
Low & Slow Smoke
Brisket is the ultimate test of any BBQ sauce. Curley's Hickory has the body and depth to stand up to 12 hours of smoke without getting lost.
How To Make It
- 1
Trim brisket fat cap to approximately ¼ inch. Remove any hard fat or silver skin from the flat.
- 2
Combine salt, pepper, and garlic powder. Coat brisket evenly on all sides. Let rest at room temperature 1 hour.
- 3
Set smoker to 225–250°F. Add hickory wood chunks. Place brisket fat-side up.
- 4
Smoke until internal temperature reaches 165°F, approximately 6–8 hours. At this point, the brisket will have a good bark.
- 5
Wrap brisket tightly in butcher paper. Return to smoker.
- 6
Continue cooking until probe-tender at 200–205°F, approximately 4–6 more hours.
- 7
Rest wrapped brisket in a cooler for at least 1 hour, up to 3 hours.
- 8
Slice against the grain. Serve Curley's Famous Hickory BBQ Sauce warm on the side — don't sauce the meat itself, let each person control their own.
Curley's Hickory works best here as a table sauce rather than a baste — brisket has enough fat and smoke flavor that you want sauce as a complement, not a coating.