Preparation. Slater mustard all over your brisket on both sides, then proceed to sprinkle the Cucamonga BBQ Rub, and coffee rub on the brisket. Proceed to place your hickory wood into your bradley smoker. Place your brisket into your Bradley Smoker and smoke it for 21 hours at 205 ºF (96 °C ). After the 21 hours, bring your brisket out and.. Instructions. Rub the salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes. Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket. Set the smoker to 225F using mesquite wood. If you do not have mesquite, other wood will work fine as well.

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Step 1: Prepare the Brisket. Start by trimming the excess fat from the brisket, leaving a thin layer for added flavor and moisture. In a bowl, mix together the kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder to create a dry rub. Generously coat the entire brisket with the dry rub, ensuring that all.. Mix together ingredients for dry rub, and set aside 1 Tablespoon for mop sauce. Sprinkle brisket generously with the dry rub, wrap in plastic and refrigerate overnight. Preheat your Bradley Smoker the day of with Hickory Flavor Bisquettes to 200-250°F. Remove the brisket from refrigerator 1 hour prior to cooking and let stand at room temperature.