Famous dave's jumpin, juken & jiven all day beef brisket and famous dace’s creamy sw

Famous Dave’s Smoked Texas Beef Brisket

Source: Famous Dave’s

Ensure brisket is completely thawed before smoking

Check thickness of fat. Fat should be 1/4" to 3/8". Trim as needed.

Brisket should have a raw weight of 10 to 14 lbs.

Season each piece with Brown Sugar, Famous Dave’s Retail Rib Rub and Black Pepper.


Smoke briskets for 12 to 14 hours

Maintain Smoker at 225ºF.

Use whole log wood. Hickory, Maple or Oak, whatever works best for you

Place brisket on smoker rack, fat side up; flat side towards hottest part of smoker

Set a timer to check brisket temperature after ten hours

Do not open and close smoker as brisket is smoking. Keep closed for consistent smoke

Smoke brisket to 195ºF.


Briskets should hold a minimum of 1 hour before using from the smoker. This will keep the juices from purging.


Cut brisket in half where the point ends and flat begins

Slice approximately ¼" thick across the grain.

Famous Dave’s Rib Rub

1 cup brown sugar
½ cup ground black pepper
½ cup salt
½ cup adobo
¾ cup paprika
¾ cup chili powder
2 tablespoons cinnamon
2 tablespoons allspice


Famous Dave’s Creamy Sweet & Sour Coleslaw

" 10 cups chopped shredded red and green cabbage.
" 1/4 cup grated carrot
" 2 cups miracle whip
" 1/2 cup sugar
" 2 prepared horseradish
" 1 dry mustard
" 1 white pepper
" 1/2 tsp salt
" 1/4 tsp garlic powder
" 1/4 tsp celery seeds

Toss the cabbage and carrot in a bowl.
Mix salad dressing, sugar, horseradish, dry mustard, white pepper,
salt, garlic power and celery seeds in a bowl. Add to the cabbage
mixture and mix well. Chill, covered, until serving time.