Smoked Brisket
1. Buy a good grade of beef. Prime if you can or at least high end choice.
2. Do the bend test on the brisket. Fold it half and see if it gives. If it bends easily that's good. It means the fat content is higher. Also inspect for streaks of fat...that's good.
3. Buy a smaller brisket like 9 to 12 pounds. It''s easier to deal with and chances are it's a younger cow.
4. Open the package and trim only big, hard layers of fat. Leave most of the fat on the brisket. Trim sides if they look and feel mealy.
5. Dry the brisket with cotton towels. Completely dry it off, wrap in towels and place in frig for min. of 2 hours overnight is best.
6. Take brisket out of frig, and let it completely come to room temp. Trying to smoke cold meat is a time and wood waster.
7. Bring your smoker up to heat. It's a range of 225 to 275 for me. I also like to place the brisket as far away from the fire box as possible with the point facing the fire box.
8. Once the smoker is up to heat, salt the brisket. I like the coarse kosher. I keep the salt separate from other spices. Pat the salt down on the meat lightly (no rubbing). The reason you salt right before you place brisket in smoker is to avoid the salt drawing out moisture from the meat. A wet brisket produces a barrier to the smoke and hinders the making of good bark and a nice smoke ring.
9. Then sprinkle with a medium coarse ground black pepper or seasonings of your liking, again no rubbing just a light pat.
10. Immediately after seasoning, place the brisket in the smoker fat side down. The fat helps protect the meat from burning and drying out.
11. Smoke to internal temp. of 160-165 (let science work for you not touchy feely), then wrap in butcher or parchment paper. The butcher paper allows smoke to penetrate but allows the meat to breath. Wrapping in foil is ok but I'm not looking for a roast beef texture or flavor.
12. Smoke until internal reaches 203.
14. Remove brisket from paper, place back in smoker for another few minutes to let the bark firm up some.
13. Wrap back up in butcher paper then in towels and place in cooler for 1-2 hour (this all depends on how hungry you are) or so.
14. Remove point from flat with an angular cut down through the meat. It's not a straight downward cut. It's hard to explain without a video.
15. Cut meat 1/4 slices against or at a slight angel across the grain.
16. Eat....no sauce for me.
Results:
Best brisket I've ever made. I hope you'll give it a try.
