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–+ servings

Backyard Brisket

Russell Bird
A simple, reliable brisket recipe for backyard smokers. Trim it right, season generously, smoke low and slow, and wrap it up for melt-in-your-mouth results. No fancy tricks—just solid BBQ fundamentals that anyone can master.
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Prep Time 30 minutes
Cook Time 10 hours
Course Main Course
Cuisine Beef
Servings 10 people

Ingredients
  

  • 1 each Whole beef brisket point and flat together
  • ¼ cup Yellow Mustard
  • ¼ cup Motley Que Beef Fixx
  • ¼ cup Boar's Night Out White Lightning Double Garlic Butter
  • 1 cup Beef Broth
  • 1 bottle Motley Que Sticky Fixx

Instructions
 

  • Trim brisket fat to ¼ inch, remove silver skin and hard fat.
  • Apply mustard binder, season with White Lightning and Beef Fixx.
  • Rest 30 minutes at room temp or refrigerate overnight.
  • Set smoker to 225°F, place brisket on fat side down.
  • Cook until internal temp reaches 165°F, then wrap in foil with beef broth.
  • Continue to 200–205°F internal, check for tenderness with a probe.
  • Vent foil 10 minutes, then rest in a warm cooler for 30 minutes to 4 hours.
  • Slice across the grain, brush with Sticky Fixx BBQ Sauce, and serve hot.