I am becoming a huge fan of the Smokenator. My first try with it was Baby Back Ribs on the Smokenator, this time we are giving a brisket a shot. This is actually a tough brisket to smoke as it is “market trimmed” vs. packer trimmed.
Rub for this Brisket
- 5 TBS of Chef Keith Snow Low and Slow
- 5 TBS of Brown or Turbinado Sugar (add to mix last and mix in well)
- 2 TBS if Kosher or Course Sea Salt
- 2 TBS of Granulated garlic
- 2 TBS of Peprika
- 2 TBS of Melange Pepper Corns, (measure before you grind)
Mix the above in bowl until all ingredients are incorporated. Again put the sugar in after the other stuff is well mixed and then mix it in and it won’t clump up on you much.
Coat meat with Apple Cider Vinegar, then coat with the above rub, wrap in plastic rap or put in a large glass bowl and cover and let sit in a fridge over night. Reserve any extra rub and add some the next day before smoking and the rest about mid smoke.
I have become a huge fan of the Smokenator in just two cooks so far. It is rock solid when used as instructed at maintaining a smokey 250 degree temp. The only thing I have seen hold temperature more consistently is an oven! At this point I think it is almost worth buying a Weber Kettle just so you can use the Smokenator.