SMOKED BRISKET | Best Herb BBQ Brisket Recipe

GET THE RECIPE: https://justcookwithmichael.com/recipes/herb-smoked-barbecue-brisket/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Dual Probe Barbecue Thermometer: https://amzn.to/3eQK51g Knife Sharpener: https://amzn.to/30FMAyK Instant Read Thermometer: https://amzn.to/2ZNrdw2 RELATED RECIPES: Apricot Barbecue Sauce: https://youtu.be/0Wyr-TV3Oo8 https://justcookwithmichael.com/recipes/apricot-barbecue-sauce/ Plum Barbecue Glaze: https://youtu.be/zoXZ8Kn0vns https://justcookwithmichael.com/recipes/plum-barbecue-glaze/ Espetada | Portuguese Beef Skewers: https://youtu.be/lHwdunC9Zes https://justcookwithmichael.com/recipes/espetada-portuguese-beef-skewers/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ Smoking with fresh herbs. 10 -13 pound brisket Dry Rub: 2 TBSP Black Pepper 2 TBSP Granulated Garlic 2 TBSP Thyme 1.5 TBSP Granulated Salt. Herbs for Smoke, 1-2 gallons of any combination of fresh herbs: rosemary, thyme, bayleaf, oregano Trim the fat to 1/4 inch. Season with the dry rub. Marinate for 4 to 24 hours. Cook at 210-225 F until the interior brisket reaches 165 F. Wrap with foil and return to BBQ and cook until the interior temp reachs 203-208 F Put in a cooler and let rest for at least 30 minutes and up to 2 hours. Slice then serve with my BBQ sauce. To calculate how many servings you get from a brisket, I would break it down like this: if you have a 10 pound brisket assume 20% will be lost to dehydration, and a 5% loss due to trimmings fat. So now you have a fully cooked ready to eat and brisket Weighing 7 1/2 pounds. 7 1/2 pounds times 16 oz equals 120 oz, 120 ounces divided by 6 ounce servings equals 20 servings 6 oz each, or if you have 8 ounce servings you would get 15 servings. Short answer 15-20 servings. for a 10# brisket ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.