Smoked Brisket

Smoked Brisket

Easy · 5 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

Instructions

    Trim Fat

  1. Trim when cold
  2. Start with fat cap facing up
  3. Pat dry with paper towel
  4. Trim to even 1/4" layer
  5. Flip brisket over and trim off all fat and silver skin from the top
  6. Remove the large chunk of hard fat found where the flat and point connect

    7. Minion Method for Coals

  7. Fill your smoker's charcoal chamber with unlit coals
  8. Make a well in the center
  9. Open top and bottom air vents
  10. Light your starter coals in chimney starter
  11. Once grey/ashed over, add to well in center
  12. Add 2 generous pieces of wood
  13. Bring up to 200, then close vents to 25%
  14. When it gets to 225, it's ready

    15. Dry Rub

  15. Lightly coat with worcestershire sauce
  16. 50/50 kosher salt & cracked pepper
  17. Cover in dry rub

    18. Cook

  18. Cook fat side down
  19. Cook 10-12 hours
  20. After cooking overnight, spritz with 50/50 apple cider vinegar / water mix. Spray the meat, not the fat
  21. Maintain 225 while cooking. Open vents to increase temp. Close to lower.
  22. Cook to between 175-185
  23. Fat rendered should be yellow, poking should be effortless and not bounce back
  24. Spritz and then wrap in foil or butcher paper
  25. Cook to between 203-205 then remove from grill
  26. Let sit for 2-3 hours
  27. Serving Temp is ~150

Tags: pepperplate-import

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