Smoked Brisket
Serves 6
Smoking a brisket is classic BBQ but it doesn’t have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time.
Prep Time: 15 min
Cook Time: 8 hrs
Ingredients
- 1 brisket (flat cut), 5 to 6 pounds, untrimmed
- All-Purpose Rub
Instructions
- In a small bowl mix the rub ingredients.
- Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight.
- 30 to 60 minutes before smoking remove the brisket from the refrigerator and place it fat side up, in a disposable drip pan large enough to hold it.
- Place the pan on the cooking grate. Smoke the brisket until the internal temperature of the meat reaches 160 °F (71 °C), 4 to 5 hours. At that point remove the brisket and pan from the smoker (close the lid to maintain the heat). Baste the brisket with some of the juices and fat collected in the pan. Then wrap the brisket in 2 large sheets of heavy-duty aluminum foil. Discard the pan.
- Return the brisket to the smoker and cook until the internal temperature of the brisket reaches 205°F in the thickest section, about 2 to 3 hours longer.
- Remove the brisket from the smoker and let it rest inside the foil at room temperature for 1 to 2 hours. It will stay hot.
- Carefully unwrap the brisket, being careful not to lose any of the juices inside the foil. Move the brisket to a large cutting board. Pour the juices into a small bowl.
- Cut the brisket in 1/8-inch slices across the grain. Spoon or brush some of juices over the slices. Serve warm with barbecue sauce on the side.
Notes
Cooking time: 6 to 8 hours (At 250°F about 1 to 1.25 hours per pound)
(resting time is an additional 1 to 2 hours)
By Gags
