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Cooking a Brisket (Low & Slow)
 

Trimming a Brisket

First you want to trim any large deposits of fat from the point end. Remove any fat or sinew on the top of the flat. Flip the brisket over and trim any other large fat deposits but leave at least ¼” of fat on the bottom of the flat and point.

 

Injection and Seasoning

Lay the brisket fat side up and inject (with the meat grain) through the fat cap every square inch. You want to insert the needle as far as you can without punching through the other side of the meat.  Marinade in the fridge or a cooler for at least 4-5 hours. (overnight is best).

 

When you’re ready to smoke, take the brisket out of the fridge, drain the marinade off (pat dry w/ paper towel if possible), and apply your dry rub.


Season the entire brisket starting on the back side and flipping over. Use a good amount of Salt, Black Pepper, and Garlic Powder; or apply a liberal coat of your choice of rub on all surfaces and edges of the brisket. After applying the rub, let it rest while it warms up to room temperature.

Smoking the Brisket (Low & Slow)

Preheat smoker to  225°F. Use wood of your choosing to smoke brisket. Brisket requires a long smoke and it tends to act like a sponge soaking up smoke. Over smoking any piece of meat will cause it to have a bitter taste.

Place the brisket (fat cap up or down) to start. Place a disposable foil pan beneath the brisket to catch the juices that flow from the meat.

Wrap the Brisket

After 6 to 8 hours, test the brisket with an instant-read thermometer; the internal temperature should read 165F - 175F. Remove the brisket from the smoker. Spray it with beef broth, add a bit of Parkay or butter to the meat surface, wrap it in butcher paper, adding a bit of the beef broth before returning it to the smoker. Let it cook in the paper for 2 - 4 hours longer until the internal temperature reads 205F - 210F.  When brisket is done, the temperature probe will slide in very easily. Brisket must be cooked until it becomes “room temperature butter tender”.

 

Resting the Brisket

Once you reach the desired temperature and tenderness, take the brisket off the smoker, and vent it to let the steam out. Place the brisket in an empty cooler or cover with a blanket and let it rest for 1 ½ to 2 hours. This will allow the brisket to tighten back up and absorb some of the drippings from the pan.

 

After the brisket has rested, remove from the pan, and place it on a cutting board with the fat side facing up. Don’t discard the pan full of juices. Any remaining fat should be sliced or scraped off.

Flip the brisket over and begin slicing, making sure you are cutting across the grain of the meat, resulting in tender slices. Normally brisket should be sliced ¼ inch thick. After the brisket is sliced, dredge each slice through the pan of juices (it’s a good idea to strain the au jus first).

 


 

Cooking a Brisket (Hot & Fast)
 

* Follow the above steps for trimming, injecting, & seasoning.

 

Smoking the Brisket (Hot & Fast)

Preheat smoker to  300°F. Use wood of your choosing to smoke brisket. Brisket requires a long smoke and it tends to act like a sponge soaking up smoke. Over smoking any piece of meat will cause it to have a bitter taste.

Place brisket in a foil pan, fat side down or up, and into the smoker. Cook until internal temperature reaches 165F - 175F (@2 - 3 hours).

 

Remove brisket from smoker and add squeezable Parkay on top of brisket & pour 1/4 cup beef broth into the pan. Cover the top of brisket with a piece of peach or butcher's paper before wrapping top of pan with foil.

 

Return brisket to smoker and cook (still at 300F) until internal temperature reaches 205F - 210F.

6) Remove brisket from smoker and let it rest, under a blanket for a minimum of 1 hour - (2 hours is best).

 

Follow directions after resting as described above and enjoy!

 


 

Smoking a Brisket Flat

 

Ingredients:
1 (6 Lb) brisket flat
Beef rub
2 cups beef broth
1/4 cup apple juice
2 TBs Worcestershire sauce
Barbecue sauce of choice

Instructions:
Preheat smoker to 180F.

Trim brisket flat as needed (remove excess fat & silver skin)

Season the brisket on both sides with rub.

Make the mopping sauce by combining the beef broth, apple juice, and Worcestershire sauce in a clean spray bottle.

Insert a temperature probe into the thickest part of the brisket. Place the brisket, fat-side down, directly on the grill grates. Close the lid and smoke for 3 - 4 hours, spraying with the mop sauce every hour.

Increase the smoker temperature to 225F and continue to cook, spraying occasionally with the mop sauce, until the internal temperature reaches 204F (6-8 hours).

Remove the brisket from the smoker, wrap in foil, and let rest for 30 minutes.

Unwrap the brisket and slice against the grain into pieces the width of a pencil. Serve with BBQ sauce of choice.

 


 

Brisket Burnt Ends

 

Ingredients:
5 lbs brisket point
¼ cup kosher salt
¼ cup coarse black pepper
2 TBs granulated garlic
½ cup beef stock
½ cup BBQ sauce
¼ cup brown sugar
Injection of choice

Instructions:
Start with a whole brisket, separating the point from the flat. Save the flat for another time.

Inject the brisket point with injection liquid of choice. Place in a foil pan, cover, and refrigerate for 4 - 6 hours - overnight is best!.

Remove from refrigerator and dry excess liquid from brisket flat and the pan. Brisket point still in a pan, season with salt, pepper, & garlic (or seasoning of choice).

Preheat smoker to 250°F. Smoke brisket point until the internal temperature reaches 165 degrees (about 2 hours). Spritz with water if it looks dry (every 45 minutes to an hour).

Remove brisket point from the smoker and wrap, adding beef broth to the wrap.

Place back on the smoker until internal temperature reaches 195°F then remove from the smoker and open the wrap.

Cube brisket into 1" by 1" squares, cover with BBQ sauce, and place back into the smoker, uncovered, for another hour or until the internal temperature reaches 205°F.

 

Remove from smoker and enjoy!

 


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