Crazy Dave’s Beef Brisket 

Crazy Dave’s Components for a Good Barbeque

Quality meats, poultry, or fish

Preparation of the selected item such as dry rubs having the right amounts of herbs and spices, adequate marinate time of 8-12 hours or overnight

Proper smoke temperature: 225-250

Adequate smoking time:

o Beef Brisket: 14-18 hours

o Pork Butt: 8-12 hours

o Ribs: 5-7 hours plus additional 5-7 hours wrapped in foil

Type of wood for smoking: maple, apple, cherry, hickory

Brisket Dry Rub Ingredients:

2 cups of salt and pepper mix (ratio 2 to 1 salt to pepper)

1 cup granulated garlic

cup cayenne pepper

Mix all ingredients together. Rub on brisket, put in fridge and let marinate for at least 8-12 hours, preferably overnight. When done, remove from fridge and place in smoker for 14-18 hours at a smoking temperature of 225-250.