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Brad's Brad Ass Brisket

Posted by Fred Salinas on


  • Choose a pretty brisket with a good amount of fat, 12 – 16 lbs. Hold it up meat side down with one hand in the middle. If it lets gravity take over and starts to bend or fold over your hand, it’s gonna be a beauty! Good and tender!
  • Give yourself plenty of time. Put the brisket on early so you will have time to let the brisket rest before serving. Some PitMasters use a clean cooler with a lid to hold it for at least an hour to let the brisket fall or get tender.
  • Brisket should smoke at around 260F and reach a maximum temp. of 190 – 195F to ensure tenderness. Use a probe thermometer.
  • When slicing brisket, cut across the grain with the knife at an angle to get the best cut for presentation and eating.
  • Invest in a good pair of waterproof gloves in case you need to move the brisket during the smoking process.
  • Have the beer cooler close to the smoker so you can keep a good eye on your temps.!
  • Serve with your favorite Junk-Free ShedSpred BBQ Sauce.


  • 15 logs pecan wood
  • 40 lbs. charcoal


  • 1 ½ C garlic salt
  • 1 ½ C paprika
  • ¾ C cumin
  • ¾ C fresh black pepper
  • ½ C chili powder
  • ¼ C oregano
  • 15 C turbinado sugar
  • 12 – 16 lbs. brisket


  1. Rub in and fully cover the brisket with Brisket Rub
  2. Smoke around 260F until reaching a maximum temperature of 190 – 195F.
  3. If using a grill vs. smoker, be sure to use indirect heat.
  4. Will take 10 – 12 hours.
  5. Let it rest before serving.