Perry's Original Beef Brisket

July 01, 2013


Combine all rub ingredients except for Montreal seasoning in a small bowl. Rub both sides of brisket with spice mixture, then rub with Montreal seasoning. Let brisket sit at room temperature for 45 minutes. Place fat side down in 225°–300° smoker, loosely tent with aluminum foil. Cook for 2 ½ hours. Remove foil, flip brisket, then reposition foil. Cook until tender and internal temperature reaches 175°, 5–7 additional hours, adding 10 briquettes every hour and a wood chunk as needed. Wrap in foil and let rest for 1 hour. Slice brisket across grain into thin slices and serve on a bun with or without barbecue sauce.

NOTE: Perry’s BBQ sauce is available for purchase at America Grill & Hearth;

Recipe courtesy of Perry’s Original Roadside BBQ:


  • 1 tablespoon Old Bay
  • 1 tablespoon Lawry’s Seasoned Salt
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons au jus gravy mix
  • 2 teaspoons ground black pepper
  • 2 teaspoons Montreal seasoning
  • 5-6 pound beef brisket, flat-cut
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