I had the opportunity this past weekend to smoke a brisket and wanted to share my process. It takes time and a little patience, but I think the results are well worth the effort. Here’s the step by step:
I started out with this beautiful 10.9 pound packer from Restaurant Depot.
I cleaned up the edges and trimmed about one pound of fat from between the flat and the point and removed the silverskin.
Next, I injected with about 10 ounces of Butchers Brisket Injection.
and rubbed with WickedQue 180. This is the first time using this rub and I have to say I was very pleased with the results. Check it out at wickedque.net
After about 4 hours marinating in the refrigerator, I put the brisket in my Superior SS-1 running at 225 degrees on Royal Oak lump charcoal with a few cherry chunks mixed in, said goodnight and went to bed.
Next morning the internal temperature was 165 degrees and stalled. I basted with a mixture of beef broth, soy sauce, Worcestershire Sauce and a dash of apple cider vinegar, covered the pan with foil and popped it back in the cooker.
Total cook time was 13 hours start to finish. I took the brisket out when the internal temperature reached 200 degrees and the probe slid in like it was going into a hot muffin, or like we say in the trade, “like buttah”.
I wrapped it tight in two layers of foil and a couple of blankets and put it in a cooler (no ice please!) to rest until dinner time, which was four hours later. When I unwrapped, it was still too hot to touch. Here it is sliced and ready to serve, moist and tender and so delicious, and check out that beautiful smoke ring!