How to Smoke a Brisket in an Electric Smoker

There is nothing like succulent smoked brisket, but it can be tricky to cook while keeping it juicy and full of flavor. My electric smoker brisket recipe takes it low and slow, allowing all the connective tissue to break down, leaving you with moist and tender brisket.

Smoking brisket in an electric smoker is a bit of an art form, and my brisket recipe can take up to 10 hours, but this masterpiece is worth every hour.

If you are new to smoking brisket, I’ll walk you through each step below, including picking, trimming, seasoning, smoking, wrapping, resting, and slicing.

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Picking Your Brisket

There are a few things you should keep in mind when picking your brisket:

  • Marbling:
    Marbling is the distribution of fat in beef. The more marbling your brisket contains, the better its quality.
  • The Point and The Flat:
    You may have heard the terms ‘brisket point’ and ‘brisket flat’ thrown around. The point is the fattier part of the brisket. The flat is the more lean end. See how to smoke a brisket flat here.
    A packer cut is when the fat has not been trimmed, and the flat and point are still connected. If you get a packer cut, you might consider finding one with a thicker flat. This is so both ends cook evenly.
    Note: If you are using frozen brisket, ensure you read the guidelines on how to defrost meat safely.
  • Size and Weight:
    Briskets can come in all different shapes and sizes, from a small trimmed 5 lb cut to a full-sized packer cut. However, the average brisket weighs 10 to 16 pounds. The size and weight you decide on will depend on several factors, including how many people you are cooking for, the size of your smoker, and your budget.
Pick the Brisket
The brisket we purchased for the 4th of July weekend

How to Smoke a Brisket in an Electric Smoker

1. Trimming Your Brisket

Trim the fat
Trimming my brisket

Trimming the fat is a very important part of the process. The amount of fat left on the meat will determine how it cooks.

If you don’t trim enough fat at the top, the smoke will also be unable to penetrate the meat. If you trim too much, the beef won’t absorb moisture and will wind up dry.

Steps to Trimming Brisket:

1. You will need a sharp, narrow, curved boning knife.

The curved blade of this knife will make it easier to remove the larger pieces near the fat cap.

2. You want your brisket to be cold for trimming.

Cold brisket is easier to cut, so trimming the fat from the fridge will make it easier.

Trim The Brisket:

First, you want to trim the sides, remove any loose fat, and then move toward the ends. Leave around ¼ of fat to protect your beef from drying.

Between the flat and the point, you will find a large, thick layer of fat; this is the deckle; you should remove this because it won’t render while you are smoking a brisket.

2. Seasoning The Brisket

Adding a rub to your beef brisket is important. A dry rub will help develop a thick, crunchy bark and season the meat. To ensure the rub sticks to the meat, one of the brisket binders, the most commonly used binder, is mustard.

My favorite BBQ brisket rub is super easy. You don’t need any kitchen skills, and it only takes seconds to prepare. Throw the following ingredients in a bowl, mix them, and then, as the name implies, rub the brisket. Remember to coat the brisket well.

If you want to allow 1 tablespoon per pound of brisket, double or triple the recipe below if this mix is not enough for your size.

  • 3 tablespoons of chili powder (I use three tablespoons because I like a lot of heat; adjust this to suit your spice tolerance)
  • 2 tablespoons of Kosher or sea salt
  • 2 tablespoons black pepper
  • 3 teaspoons of garlic powder (I tend to use a lot of garlic because I love garlic; alter this to your taste)
  • 1 teaspoon of cumin
  • 1tablespoon of onion powder
  • 2 tablespoons of smoked paprika
  • 1 teaspoon of cayenne pepper (again, I use a fair amount of this; change this measurement to your spice tolerance)

Note: I recommend applying the rub at least 4 hours before cooking, up to 12 hours is best.

Add a dry rub
Our brisket is trimmed and ready for the rub.

3. Preheat Your Smoker

Prepare and preheat your electric smoker

Preheating your smoker before you place your meat in it is important. Before adding your brisket, ensure the smoker temperature has stabilized at 225°F.

Maintaining 225°F will give your brisket plenty of time for the connective tissue to break down, leaving it tender and juicy. When managing the fire, it is important to use dry wood chips. You also want clean smoke before you add in the meat.

Ensure you let the fire burn down and burn off any dark black smoke; you want a thin blue smoke. The dark black smoke will give the meat a bitter taste.

My favorite wood for smoked beef brisket is mesquite or cherry wood chips. Oak or hickory are also good options, as they complement the brisket’s flavor but don’t overwhelm it.

4. Get Your Brisket in Your Smoker

Place your meat in the smoker
  1. Bring Your Brisket to Temperature:
    If you have refrigerated your brisket after adding the dry rub, let it come to room temperature. Depending on its size, this usually takes around an hour.
  2. Placing Your Meat and Track The Temperature
    Place your beef brisket in your smoker fat, cap-up. The melting fat soaking through the brisket will help keep the meat moist.
    Just remember, All smokers work differently. If your heat source comes from below the meat, cooking with the fat down is important, as that will prevent drying. If your heat source is to the side, always ensure the point end faces the fire.
    You should use a thermometer to monitor the temperature. I like to use a thermometer probe; this way, you can check the temperature without opening the lid.
  3. Set The Water Pan:
    Set a pan filled with water, beer, cider, juice, etc., in the smoker. Fire draws moisture out of meat, so keeping a pan of water will keep the moisture in the chamber. This also helps the smoke penetrate the meat. Once your smoker lids/ door are closed, it’s time to let the electric smoker work its magic.
    Sit back, grab a beer, and watch the smoke.
  4. Don’t Open The Door or Lid!
    This will cause the heat and smoke to escape, making the meat take longer to cook. Keep the lid/door closed as much as possible. If you need to check the temperature, using a wireless digital meat thermometer is the best way. This will help avoid heat loss from opening the unit.
  5. Smoke for 2 Hours:
    The first 2 hours are when your meat will absorb the most smoke flavor. After that time, use a spray bottle to spray water, beef stock, vinegar, or apple juice onto your brisket. Do this every 30 minutes to 1 hour. This will help keep the meat moist and also help develop that tasty crust (bark).

My Smoked Brisket Cooking Time Calculation

Meathead Goldwyn suggests smoking brisket at 225°F, which I always do! I followed his suggestion and created this calculation to determine how long it takes to cook a brisket.

It will take 1 hour and 30 minutes per pound (lb) of brisket at 225°F (or 107°C)

A brisket I smoked last weekend was 9lb. Here is the actual cooking time
9lb brisket x 1.5 hours = 13.5 hours with a cooking temperature of 225 °F

How Long to Cook a Brisket in Electric Smoker

Brisket Size (lb)Smoker TemperatureWrapped?Cook Time Guide
Per Pound of Brisket250 FahrenheitNot Wrapped15 Minutes
Per Pound of Brisket250 FahrenheitWrapped in Foil45 Minutes
Per Pound of Brisket250 FahrenheitWrapped in Butcher Paper1 Hour
Per Pound of Brisket300 FahrenheitWrapped in Foil30 Minutes

BBQ Legend Steve Raichlen gives some great advice on dealing with the stall. “A well-documented phenomenon is that as you smoke a brisket, the temperature rises, stays at around 160 degrees, and drops a few degrees for an hour.

We call this the stall, which results from the moisture evaporation from the brisket”. Steve Raichlen

Steven Raichlen
Smoke your brisket

5. Wrapping The Brisket

If your internal temperature reaches 145°F and starts slowing down, you may be experiencing “the stall.” It can take hours for the temperature to go from 145°F to 165°F.

At this point, your brisket is sweating. As the muscles contract in the meat, they push out moisture. That moisture makes its way to the surface of the meat. It then evaporates and cools the meat’s surface and smoker’s temperatures.

Wrap the brisket in butcher paper, ensuring there are no holes or open spots. Before wrapping, spritz the brisket with your water/beer/cider or juice mixture to prevent it from drying out.

To determine if your brisket is done, look for an internal meat temperature of 195 – 203°F in the thickest part of the brisket.

When the meat temperature hits 195°F, I poke it with a thermometer probe. It should slide in and out with very little resistance if it’s done. I also prod it with my finger or pick it up if I want it to jiggle. If it moves like jelly, it’s most likely done.

Check briskets internal temp

6. Rest Your Brisket

Once it reaches 200°F —203°F, remove the brisket from your smoker and let it rest. 

Yes, I know. If it’s your first time smoking, and the smell of your smoked brisket makes you want to eat it right away, letting the smoked beef brisket rest will allow the juices to be dispersed throughout the brisket.

For best results, let your smoked brisket rest in a cooler until the internal temperature reaches 140°F. I place my brisket in a cooler, still wrapped in the butcher’s paper, and cover it with a towel.

Slice your brisket

How to Slice Smoked Brisket

You need a cutting board and a serrated knife to slice your smoked brisket. The knife blade should be long enough to slice the brisket in one hit without shredding the beef.

The flat and the point have different grains. So start by cutting against the grain of the flat. When you get to the point, turn it around, cut against the grain of the point, and be careful not to scrape off the bark.

Your slices should be around ¼ inch thick or around the thickness of a chopstick. Only cut the brisket when ready to serve it with your favorite side dishes. Cutting the brisket too early will cause it to dry out.

If you plan to serve it later, keep it wrapped and uncut to help it maintain all its moisture. For a more in-depth rundown on cutting a brisket, check out my step-by-step guide.

How Long Does Brisket Take to Be Smoked?

It takes about an hour per pound for brisket to smoke at 225°F, which means it will take around 6 hours for a 6-pound brisket. But you must be aware of the internal temperature; this is the most important part. I like to remove my brisket from the smoker at 200°F, which allows for carryover cooking, which usually increases the final temperature by 5-6°F.

What Internal Temperature Is Best for Smoking Brisket?

204-206°F is the best internal temperature for a perfectly smoked brisket. This ensures juicy, tender meat slicing easily, not dry, overcooked, or chewy and undercooked. Make sure you use an internal thermometer probe to monitor this temperature.

What to do With Leftover Brisket?

There is nothing better than leftovers, especially brisket. I think it almost tastes better after a few days!

Ensure you know how to reheat brisket (so it doesn’t go dry). Here are a few of my family members’ favorite ways to use leftover brisket!

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Recipe for Smoked Brisket

How to Smoke a Brisket in an Electric Smoker

This is a simple and delicious smoked brisket recipe using a BBQ electric smoker. In this recipe, I wrap my brisket in butcher paper during the cooking process to avoid the stall—this is totally optional; you can also use aluminum foil.
5 from 17 votes
Prep Time 30 minutes
Cook Time 7 hours
Resting 1 hour
Total Time 8 hours 30 minutes
Course Appetizer, Dinner, lunch, main, Main Course
Cuisine American, Barbecue, bbq, dinner
Servings 12 serves
Calories 498 kcal


  • aluminum foil / butcher paper
  • spray bottle
  • Smoker
  • Wood Chips


  • 3 tbsp BBQ Rub if you want to make your own, follow the recipe below

Spice Rub

  • 3 tbsp chili powder use 1 – 2 if you don’t like too much spice
  • 1 tbsp kosher salt
  • 1 tbsp brown sugar
  • 1 tbsp oregano preferably fresh if not dried is fine
  • 1 tbsp black pepper
  • 3 tsp crushed garlic
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper leave out if you don’t like spice
  • 1 tsp onion powder


  • 1 7 lbs brisket
  • 1/2 cup Apple juice beer, cider, stock, or water for basting


  • Trim your brisket. Trim any excess fat, the deckle and any silver skin. Make sure you trim the fat layer so the brisket is even so you get a nice even cook.
  • Dry rub your brisket. In a medium bowl, add the chili powder, kosher salt, black pepper, brown sugar, oregano, garlic salt, onion powder, cumin, smoked paprika, and cayenne pepper and mix thoroughly.
  • Make sure to coat your brisket evenly using all the rub. Depending on the size of your brisket, you may need to double the rub recipe to coat it fully. The rub will help add flavor to the brisket and help the bark form.
  • Preheat your smoker to 225°F, following the manufacturer's instructions. I like to use mesquite or hickory for brisket; however, feel free to use your favorite wood chips.
  • Once you have preheated your smoker to 225°F and you have a clean smoke, add in your brisket fat side up. Set your thermometer and water pan, and then close her up. You want to smoke your brisket for 3 hours without opening the smoker. At 3 hours, open the smoker and spray it with your chosen basting liquid. Do this every 30 minutes.
  • If you find internal temp reaches 145°F then start to slow down, you maybe experiencing “the stall”. It can take hours for the temperature to get from 145 degrees F to 165 degrees F.
  • You can wrap the brisket it in aluminum foil or unwaxed butcher paper. Be sure to make sure that there are no holes or open spots. Give your brisket a baste with your water/beer/cider, or juice mixture before wrapping. This will ensure it doesn’t dry out.
  • Smoke for a further 3 – 4 hours or until you achieve an internal meat temperature of 195 – 203°F in the thickest part.
  • For best results let your brisket meat rest wrapped in a towel in a cooler for around 1 hour, or until it has reached a temperature of 170°F.
Keyword Brisket, brisket burgers, electric smoker, Smoked Brisket


I get many, many questions from my online community about smoking brisket. So, I thought I would include a few common questions below.

How long does it take to smoke a brisket in an electric smoker?

To smoke a brisket takes around 45 – 60 minutes per pound at 225˚F. This will differ slightly depending on your smoker and the thickness and size of your brisket.

How long do you cook a 3 1/2-pound brisket in an electric smoker?

So, for a 3/ 1/2 pound brisket, cooking will take 5 hours and 15 minutes. It takes 1 hour and 30 minutes per pound (lb) of brisket at 225°F (or 107°C).

1.5 *3.5 = 5.25 at 225°F

Do you wrap a brisket in an electric smoker?

Wrapping brisket is a controversial topic; there is no straight yes or no answer. It does come down to personal preference.

When it comes to wrapping brisket, you have three options:

Foil Wrap: Smoking brisket in foil is one of the most popular ways to smoke brisket. This is because the foil creates a mini oven within your smoker. This helps keep your brisket moist and cook it a little bit faster.

However, the downside to wrapping your brisket in foil (the Texas crutch) is that you can’t achieve such thick bark.

Butcher Paper: Wrapping your brisket in butcher paper is similar to foil. However, butcher paper still allows your meat to breathe and the smoke to penetrate.

Butcher paper still creates a little oven inside your smoker and keeps the brisket juicy and moist. The bonus of the heat and smoke is that they can penetrate the brisket, which means you still achieve a decent bark.

No Wrap: The main perk of not wrapping brisket is achieving a much deeper smoke flavor. Since there is nothing between the brisket and the heat source, the brisket has a much thicker bark.

However, the downside to smoking a brisket without wrapping (naked) is that the smoked brisket can dry out quickly, even when cooking low and slow.

How long does it take to smoke a brisket at 225?

Smoking a brisket at 225°F, it takes 1 hour and 30 minutes per pound. Each cook differs depending on the brisket, smoker, and outdoor temperature.

I highly recommend using a digital meat thermometer to monitor your brisket’s internal temperature.

Why Do Brisket or Ribs Stick to Aluminum Foil when Smoking?

If your meat sticks to the foil, use more baste or liquid. You can try using parchment paper; however, it tends to rip, so you might lose all your precious meat juices!

How long and at what temp do you cook a 3 lb brisket in a HEB cooking bag?

Preheat oven or grill to 375°F and remove the brisket from the packaging.

Place a large sheet of heavy-duty foil in a large, shallow baking pan and cook for 30 -40 mins.

Place the brisket on a grill over low to medium heat, away from direct contact with the flame or heat source.

Should I marinate brisket with Lipton onion soup the day before I cook it?

Some of the best brisket sauces are made with Lipton onion soup. To get the best flavor, marinate the night before.

Looking to cook a fiery brisket bowl?

We recommend checking out this fiery Vietnamese crispy brisket salad, yum!

I want to smoke 5-10-pound brisket. Do I have to rotate them

There is a lot of debate regarding whether to flip or rotate your brisket. Some say to start the fat cap down (towards the heat) and flip it midway.

Others will tell you never to open the lid until its fully done, it is all trial and error, and what tastes best to you

Difference between flank cut and point cut beef brisket

The flank cut and point of brisket come from underneath the cow, the breast portion is where you will find the brisket whereas the closer to the belly you will find the flank.

Flank steak is good for cooking at high heat, whereas brisket works well with long, slow cooking methods. The brisket comprises two cuts: the flat cut and the point cut.

The flat cut makes up the majority of brisket. It’s usually longer and has a thick layer of fat that keeps the meat juicy and moist when cooked. This cut is best for slicing and is most likely what you’ll find in your supermarket.

Meanwhile, the point cut is thicker, smaller, has more connective tissue, and is marbled with fat.

The fat gives it more flavor, but you don’t get as much meat. The point cut is usually shredded for sandwiches or ground into hamburger beef.

Can you season up frozen brisket?

You can season a frozen brisket; however, you won’t get a penetration of the flavor into the meat. It will create a great bark, though!

Smoke On!


Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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49 thoughts on “How to Smoke a Brisket in an Electric Smoker”

    1. 5 stars
      Howdy Jay. Thanks for the heads up on this! You want to let your brisket rest until it has reached an internal temperature of 170 degrees. This usually takes about an hour (give or take)

    1. 5 stars
      Howdy H, this does depend on your smoker type, the size of your wood chip tray and the wood chips themselves. However in most cases you would be looking at every 4 – 6 hours.

    1. 5 stars
      Thank you so much for the recipe and tips for the brisket. I smoked a 9lb brisket last Sunday as my first ever attempt at smoking anything using your recipe. My husband, his co-workers and my son-in-law all said it was the “best” most tender and flavorful brisket they have ever eaten. I am hoping it wasn’t beginners luck! Again thank you for the time you spent providing the step by step for what I needed to do. My next challenge is going to be trying to smoke some ribs.

  1. Charlene mcdonald

    Per this article I smoked a 4 1/2 lbs brisket for 5 hours and that’s wasn’t long enough by a couple of hours . Rub tasted great but it probably should have been in 2 hours a lbs

  2. Todd Cashdollar

    My question is, with an electric smoker, do you have to keep adding more wood chips as they burn out? If so, how often on average, do you change chips?
    Also, this may be dumb but — what does cutting with or against the grain mean?

    1. Hiya Todd!!

      No silly questions here (I’ve already asked my dad all of these!!) I usually add me chips when the temp is go to go, then I add more in 20 minutes or so then once a hour. What sort of smoker are you using, it can vary a lot

  3. I plan on smoking about 80 pounds of brisket for a large event – I want to cook this ahead of time, like two weeks or so, and then vacuum seal it and put it in the freezer until just before the event when I will thaw it in the refrigerator. I think it would be best to vacuum seal the brisket whole, still in the foil, once its temperature reduces down to 170 degrees. When I reheat prior to the event, I will slice the meat prior to serving. I would love to hear your thoughts on my plan, your suggestions are welcome

    1. Thanks Hank, I saw you also made the gravy, you must have had a business day cooking!! Love to know what sides you had with your smoked brisket (i looooove the smoked potatoes)!!

  4. Looking to make a 9lb brisket tomorrow ( dry rub tonight ) in a Char Broil electric. Given the size of my cut and the smoker, is it considered ok to just cut the cut in half? Any special place? Thanks for the explanation about the point and flat, maybe right around there?

    Also, the CharBroil recipe seems somewhat close, but a lot more ( 1/4 C vs 1 Tbl for a lot of the big parts. ) Any comment on that? Is it just stronger, or meant for a larger cut?

    Thanks for any insight,
    – Seth

    1. Hi Seth,

      No worries at all! Nothing like a brisket on a Sunday afternoon! I have encounted this with big briskets before, I have tried a few things. You can cut it I would suggest, turning it over, here you you will see a fat vein. Cut following that vein and this will help separate the point from the flat. Make sure when you place then in the smoker the point (the thicker cut) is on the top rack. It has more fat, and will help baste the flat.

      Next option is slightly folding the brisket (emphasis on slight!!) You want to use a wire tray, bend it in the middle like an upside down U. Use the wire tray edges to help maintain the shape.
      The brisket will shrink during your cook and the U will be gone at the end. Not to sure about the Char Broil recipe, when making a rub I always make more than I might need I would go for the bigger measurments!

      Let me know how you go!


  5. Can I cook it the day before and warm it up in overnight with a bit of beef broth . As I need to do a turkey and ribs also.

    1. Hiya Ethel!

      You sure can reheat brisket!! It will be just as delicious if not better! Start by preheating your oven to 325f. Move your brisket into a disposable aluminum tray. I would definitely use beef broth or any cooking juices you have left over from the day before! Make sure you also cover it with aluminum foil! You needs to ensure reach an internal temperature of 140 degrees, will ensure it is safe to serve! Love to hear how you cook out goes!!

      happy cooking,


  6. Can you cook this the day before wrap it then slice pour a bit of beef stock and warm it up. I have ribs to smoke day of the barbecue .

  7. I recently made this beef brisket about 3 weeks ago, and by following your recipe to the point, it came out just fine. My family really enjoyed it so much, that they want me to make it for Thanksgiving. Thank You for placing this recipe on the app.

  8. I have a Bradley Electric Smoker. I am getting the best results by doing the following:
    Temp up to 235
    Brisket wrapped in peach paper fat side down.
    No more than 6hrs in the smoker. (Do not try to cook it to 195 in the Smoker – Has always come out dry)
    Wrap in foil with apple juice or cider and put in the house oven at 225 with a thermometer till 195. – (much faster cook)
    Let rest to 170.
    Cut against the grain. It bloooody delicious thanks for the smoked brisket recipe Charlie!!!!

  9. Mastering the smoked beef brisket has been difficult for me but this has helped me a lot Charlie! Thanks for breaking down how to smoke a brisket in an electric smoker for us dummies!

    1. Hey James!!!

      Stoked your a fan of the brisket, love how to how how you served it and if you had leftover (thats one of my most favorite parts!!!)

  10. A great read! One question I have is do you leave the rubbed brisket in the fridge overnight, before cooking the next day?

    1. 5 stars
      Hi Mark! Only if you have the time, you will get a better bark if you do and a little better peneration of the flavors! You cooking one up this weekend?
      Charlie! 🙂

  11. 5 stars
    Looking forward to trying this! I will be smoking my first brisket this weekend. Glad that I found your step by step guide to break it down. Thanks for posting!

  12. 5 stars
    I just got an electric smoker and bought a 4lb brisket to start with.
    I did the rub. Questions:
    Do I use an aluminum pan in the smoker or lay the meat on the grills and use the pan for drips under.

    With only 4 lbs, what is my total cook time from start to finish?

    Thanks much!
    Leary Hopkins
    Fishers IN

  13. 5 stars
    After the brisket is wrapped in aluminum foil, do you still need to add wood bisquettes to your smoker? I don’t think the smoke can penetrate the foil so what would be the point of keeping the smoke going?

    1. 5 stars
      Hiya Barb,

      You don’t have to add more wood, however, some people like to unwrap the brisket for the last 10 minutes, so it would be worthwhile to have a bit of smoke rolling then. When do you plan on smoking your brisket? Cant wait to hear how it goes 🙂

  14. 5 stars
    Can you use same recipe for pork butt? I cooked one on my own a few weeks ago and I thought it was tuff, I would sure like for this one to turn out better, I will be using your recipe for your beef if I don’t hear back from you, also I plan to marinate over night using the onion soup,just wondering if I should also use apple cider vinegar to help with tenderness? Thanks so much for your help. Using a electric smoker with wood chips.

  15. 5 stars
    My 1st is on the smoker as I type…eek! I usually have someone cook the brisket for me but I am gonna try and tackle it myself this time. I make brisket tacos and although it calls
    For coleslaw & lots of people don’t like coleslaw…it’s a must! And they try it & every single one has loved!!! It’s brisket sliced. Soft shell tacos. ChicFilA dupe recipe for coleslaw. And then mix Franks Hot Sauce, Ranch and a touch of your fave BBQ sauce to taste. The combo is amazing! Wish me luck on my first attempt at smoking my own!

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