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Smoked Brisket

smoked brisket

Smoked Brisket Method #1

– Method 1 – Smoke during day, cook overnight in the oven or roaster

This method is used if you don’t have a smoker that can maintain a constant temperature for an overnight cook.

  • smoked brisket
    Buy a Brisket

Day 1

Select a Whole or Flat Brisket.  I get mine from Costco, very good quality and price.

Trim the Brisket Fat as desired.  There are many Youtube videos for example.

Rub the Brisket: (Mix together the following, you can adjust to your taste.)

  • ➤ ¼ cup – Black Pepper
  • ➤ ½ cup – Kosher Salt
  • ➤ 2 cups – Brown Sugar
  • ➤ 1/8 cup – Paprika or Smoked Paprika

 

I do this in a doubled kitchen garbage bag (not scented) the evening before on Day 1.

Place in the fridge overnight.

 

Day 2

Smoke Brisket:brisket

  • ➤ I use Hickory and Apple and maybe some Mesquite.  Varies by taste and preference.
  • ➤ Use an Apple Cider to spray as it smokes so it will not dry out.

 

Take out the Brisket from Fridge about 1 hour before smoking so it will get closer to room temperature.

This usually starts around noon and goes for 8-9 hours.  Very low temperature, 225 degrees Fahrenheit, you are not cooking the meat.

When it is done smoking, it was around 115 degrees Fahrenheit.

 

About 9 pm

Pre-heat oven to 230 degrees.

Make an Aluminum Foil boat using heavy-duty foil.  I actually take the pan from an Electric Roaster and line it.  So later I can transfer it back into the Electric Roaster when it is cooling.

  • ➤ Add 1 cup of Apple Cider to boat.
  • ➤ Add more Rub to the boat/pan.

 

Place the Smoked Brisket in the boat/pan and top with more Rub.

Cover the Smoked Brisket with more foil and insert a Temperature Probe.

Place in the oven and go to sleep.  Wake up periodically to smell the house filling with great smells. 🙂 Yum!

 

Day 3

Usually at about 7 am the Smoked Brisket is stalled at about 199 degrees, the target is a maximum of 203 degrees, so if you have an alarm on your temperature probe, set it for 200 degrees.

Turn off the oven and let the Smoked Brisket steep until about 150 degrees, then remove and serve.

I usually move to the Electric Roaster and set it for about 130 degrees so it will be ready early afternoon.  If you want it later, you might need to increase the temperature to maintain 150 degrees internal temperature.

Smoked Brisket
One Variation – add bacon!

 

Smoked Brisket Method #2

Also understand these processes change and evolve over time.  This method is used if you have a smoker that can maintain a constant temperature for an overnight cook. 17-24 hours depending on the size of the Brisket.

Day 1 evening

I usually start my Brisket later in the evening.  Start your smoker and adjust the temperature to 225 Fahrenheit .

While it is coming up to temperature:

Select a Whole or Flat Brisket. I get mine from Costco, very good quality and price.
Trim the Brisket Fat as desired. There are many Youtube videos for examples.
Rub the Brisket: (Mix together the following, you can adjust to your taste.)
¼ cup – Black Pepper
½ cup – Kosher Salt
⅛ cup – Garlic Powder
1/8 cup – Chica Licka Bam Bam Bird Rub (this is a new twist I have used a couple of times).

Let set for 20-30 minutes, turn over and rub the other side. Let set for another 20-30 minutes. This let’s the brisket come closer to room temperature.

brisketSmoke Brisket:
Hickory and Apple and maybe some Mesquite. Varies by taste and preference.

Apple Cider to spray as it smokes so it will not dry out. (This is optional if the temperature stays around 225 Fahrenheit. )

Place meat temperature probes in Brisket. I usually put 1 in each end.

Place the Brisket on the smoker and goto sleep.

Day 2 About 6-7am

The Smoked Brisket will be around the stall temperature 155-165 Fahrenheit.

I wrap mine in Pink Butcher Paper, reinsert the probes and place back on the smoker.

When the Brisket reaches 197-203 Fahrenheit, depending on your attitude, I remove the brisket. I have an ice chest / cooler where I place a towel in the bottom. Place the Smoked Brisket on top of the towel and cover with another towel.

The temperature will slowly drop, this can be 45 minutes to 5-6 hours. During this time the fat and sinew will melt and become very tender.

brisketI usually carve and serve around 150 Fahrenheit.

Enjoy,
Steve

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