Cape Cod Classic Beef Brisket


  • 1 packer beef brisket, previously frozen
  • 1/2 cup brisket rub, recipe follows

Brisket Rub

  • 1/4 cup + 1 tablespoon chipotle powder
  • 1/8 cup + 1 tablespoon salt
  • 1/8 cup onion powder
  • 1/8 cup garlic powder
  • 1/8 cup dry mustard
  • 1 tablespoon cayenne


Trim away major fat from brisket. Cut out fat between flat and point, separating into two pieces. Rub both. Return to cooler.

7:00PM: Remove brisket from cooler. Go to cook’s meeting.

7:30PM: Start 20 briquettes, and dump onto charcoal bowl jam-packed with Wicked Good Competition lump. Add two chunks oak. Close top damper 1/3.

8:00PM: T-17:30 0:00 elapsed Add brisket on top rack, flat in center with fat side down. Lay point completely over flat. Smoke at 215 degrees, measured at top rack.

10:30PM: T-15:30 2:30 elapsed Lift entire middle section off. Add pork picnic on bottom rack. Add apple smoke wood. Baste with apple juice.

6:00AM: T-7:30 10:00 elapsed Check on brisket while starting ribs. Baste.

9:00AM: T-4:30 13:00 elapsed Begin checking flat for doneness when temp hits 180. When fork tender, pull flat, wrap in foil with beef stock, add to heated cooler. Continue cooking point.

1:25PM: T-5 17:30 elapsed Fill turn-in box - Fan from one corner of box - brush with remaining beef stock

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