Let's Eat: Ronnie Killen's famous brisket

Here's how to do it!

1. What you put into it is what you'll get out of it. Purchase the best quality brisket.

2. Trim fat very carefully: Trim the hard fat and discard. Leave the soft fat on the brisket.
3. Layer on the flavor:

Rub brisket with cup French's yellow mustard
Sprinkle with Killen's BBQ Rub (chipotle powder, cayenne pepper, salt, sugar)
Add a generous amount of Killen's Salt and Pepper Blend

4. Smoke brisket for 16 hours at 225 to 250.
5. Allow brisket to rest for 5 hours before slicing.

6. Cutting against the grain, slice the meat into quarter-inch-thick pieces.

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