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Barrel House Cooker Brisket

Yields1 ServingPrep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins

Flavorful bark, a pretty smoke ring and the famous brisket bend can all be achieved in half the time with this Barrel House Cooker brisket recipe.

Barrel House Cooker Brisket

 13 1/2-pound whole brisket
 1 1/4 cups beef broth, divided
 1/4 cup Code 3 Spices Rescue Rub
 1/4 cup, plus 1 tablespoon Meat Church Holy Cow BBQ Rub
 1 stick butter
 1/4 cup Code 3 Spices Patriot Sauce

With a sharp knife, separate the point from the flat. Trim off most of the excess fat, rind and membrane.


Fill a meat injector with beef broth. Inject a small amount of broth into beef every few inches, adding more broth to the injector as needed. Save the remaining broth for later.


Rub thoroughly with 1/4 cup of each of the rubs.


Add one meat hook about 3 inches down into the meat. For added support, insert a second hook a couple inches down and connect it to the first hook. Repeat with the second piece of meat.


Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open. Place the S-frame in the cooker.

The Cook

Hang the meat. Close the lid. Adjust the altitude setting, as needed, so that the cooker temp ranges from 275-325 throughout the cook.


Rotate the S-frame after one hour. Smoke for 2 1/2 hours, until the bark is mahogany in color.

The Wrap

Lay two pieces of foil on the counter, creating a plus sign. Place 4 tablespoons of butter onto the center of the foil, along with 1 teaspoon of Holy Cow rub and 1/4 cup beef broth. Remove the hooks from the brisket. Add one piece of meat to the foil and wrap very tightly. Repeat the process with the second piece of meat.


Add more coals to the smoker. Place the Open frame on the middle level of the smoker with the grill grates. Add the meat back to the smoker. Cook until the meat reaches 203 degrees, about 2 hours.

Resting Stage

Remove the meat from the cooker. Wrap each with another piece of foil and a dry towel. Place in a cooler without ice for 2 hours.

Slice and Serve

Remove the point from the foil, and pour the liquid into an aluminum pan.


Cut the point into one-inch cubes. Place in a new aluminum pan, and toss with 1/4 cup sauce. Return to the smoker for 10 minutes.


Remove the flat from the foil, and pour the liquid into the pan with the reserved liquid.


Slice the flat against the grain. Place into the liquid, until ready to serve.