Harold Stockburger’s Brisket

Barbecue Bests

Barbecue is a time-honored regional tradition and the culinary pride and joy of many a Southern gentleman. Any meat can benefit from this meticulous method of seasoning and smoking, where every second of prep time is put toward yielding savory results. Four local barbecue gurus agree that great barbecue is worth the wait and share their favorite recipes featuring this widely loved cuisine.

Photography by Rich Smith


“I believe there are a few keys to great barbecue, starting with quality meat and rubs. Next is having the patience to not rush it, and then paying close attention to temperatures until it’s just right!” –Harold Stockburger


Sliced brisket on a chopping block with a knife.

Brisket Recipe

Harold Stockburger
Course Main Course
Cuisine American
Servings 25


  • Smoker


  • 12 lbs. beef brisket
  • 2/3 cup Meat Church Holy Cow Brisket Injection
  • 2 cups water
  • Olive oil, to coat brisket
  • Meat Curch BBQ Holy Cow Rub
  • Meet CHurch BBQ The Gospel Rub


  • Preheat smoker to 250°.
  • Trim brisket, cleaning up the top side of all fat and silver skin.
  • Trim excess fat from the bottom but leave most intact to insulate the brisket from the heat.
  • Once trimmed, dilute Holy Cow injection with water, and inject the entire brisket.
  • Next, rub olive oil all over the brisket and season liberally with Holy Cow rub, and then lightly with The Gospel rub.
  • Once smoker is heated, place brisket inside and remove when it has an internal temperature of 165°.
  • Next, wrap the brisket in a pan with a rack on it and then cover with foil.
  • Keep in the smoker until it achieves an internal temperature of 205°.
  • Then, remove brisket and wrap in a blanket to rest for about an hour.
  • Remove brisket from the blanket and enjoy!
Keyword brisket
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