An original recipe by Ray Lampe, Dr. BBQ
Ingredients
- 5 lb beef brisket flat
- 1/4 cup salt
- 1/4 cup black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
Instructions
Method: Low and slow smoking
- Set the EGG for indirect cooking at 250°F/121°C.
- Mix salt, pepper, garlic powder, and paprika.
- Rub onto brisket and let sit for 1 hour.
- Smoke for 6-8 hours, spritzing with beef broth and Worcestershire sauce every hour.
- Rest for 30 minutes before slicing.
