Wednesday, November 26, 2008


1 beef brisket, about 8-10 pounds
3 slices bacon
1 medium white onion, sliced
2 cloves garlic, crushed
3 tablespoons brown sugar
1 tablespoon kosher salt
1/2 tablespoon black pepper, ground
2 teaspoons paprika
1-2 bamboo skewers

Prepare Brisket as normal. Cut into the brisket along the side making a pocket as big as you can without cutting through the other sides. Combine brown sugar, salt, paprika, and black pepper a small amount of the rub to the inside of the brisket. Stuff the brisket with the onion, bacon (uncooked), and minced garlic. Close pocket with bamboo skewers. Rub spice rub onto the outside brisket. Prepare smoker. You will want the brisket to smoke for about 8-10 hours at 200-225 degrees F. Place on smoker and cook until the internal temperature reaches 185 degrees F. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for 20-30 minutes before slicing.

courtesy of: Derrick Riches,

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