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Chef Colby Garrelt's Smoked BBQ Brisket

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Featured Chef Colby Garrelts shows you the art of crafting a perfectly tender, smokey + juicy brisket utilizing Joe's BBQ Sauce as part of August's basket.  Cook alongside Chef Colby with the video above utilizing the recipe below.


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Smoked BBQ Brisket

 *Serves 10 to 12



1 (8 to 10-pound) brisket

2 cups Dry Rub (see below)

3 cups Joe's BBQ sauce



BBQ Dry Rub

*Makes 4 cups

1 3/4 cups kosher salt

1 cup light brown sugar

1 cup granulated sugar

1/4 cup onion powder

1/4 cup garlic powder

2 tablespoons smoked paprika

1 tablespoon dried red pepper flakes

1 tablespoon mustard powder

1 1/2 teaspoons chili powder

1 teaspoon freshly ground white pepper

1 teaspoon freshly ground black pepper



In a large bowl combine the salt, brown sugar, granulated sugar, red pepper flakes, onion powder, garlic powder, paprika, mustard powder, chili powder, white pepper, and black pepper. Transfer the rub to an airtight container and store at room temperature for up to one month.


Let the brisket sit at room temperature for 1 hour. Rub the brisket all over with the dry rub.

Fire up your smoker according to the manufacturer’s instructions and bring the temperature to 250ºF.

Place the brisket fat side down in the smoker and close the lid. Watching the fire, feeding the fuel, and working the dampers as needed to keep the smoker temperature at 250ºF, cook for 5 hours. Flip the brisket and cook for another 5 to 8 hours or until a meat thermometer registers an internal temperature of 195ºF. Remove the brisket from the smoker and let it rest for 1 hour.

Trim off and save the burnt ends from the front and back of the brisket, for use in the breakfast burnt-end hash. Carefully slice the brisket, brush with the BBQ sauce, and serve.



If you do not have access to a smoker, try one of the following methods:


Soak wood chips for 1 hour before cooking.

If using charcoal, set up your grill as you normally would and layer wood chips on top.  Wait for chips to begin producing smoke and add your brisket.  Cook as above.

For propane, place soaked wood chips in an aluminum foil pouch with hole punctured throughout.  Before closing pouch, ignite wood chips with a butane lighter until smoke and embers form.  Close pouch and place in oven along with the brisket. Cook as above.

Convection Oven.

Set your oven to the convection setting and warm to 250 degrees F.  Place soaked wood chips in a foil pouch with hold punctured throughout. Before closing pouch, ignite wood chips with a butane lighter until smoke and embers form.  Close pouch and place in oven along with the brisket.  Cook as above.


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Recipe FeatureJake Ahles