There is nothing I love more than a Juicy Tender Brisket! I have several requests for my brisket and I wanted to share it with everyone.
Stick burner/ Electric/ Pellet or Charcoal? This debate will continue on for generations. What it really boils down to, whatever your preferred method is.
My personal preference is a stick burner, I use a mixture of red and white oak.
This is probably the greatest tool I have found for the backyard BBQ king as well as grill masters. I have used this tool numerous times.
Driskell's Original BBQ Beef Dry Rub
Preferred Smoking Wood ( I use red and white oak)
Aluminum foil (heavy duty preferred)
Aluminum pan (large enough for the brisket)
Digital Thermometer (with a probe that can be inserted into the brisket while on the smoker)
You can use the meat smoking calculator listed above for referencing your cook times, injection times, rest times and many other features.
Depending on your brisket's size will determine a lot of the variances, listed below are for a standard 10-12lb brisket.
Note: Trim fat cap to approx 1/4" thickness. Remove all hard fat that will not render down. A great reference is Aaron Franklin's brisket trimming video. https://www.youtube.com/watch?v=dGjYIoAp4eA&feature=youtu.be
If you prefer to do an injection it is best to do so about 2-3 hours before your cook. I do injections of beef au jus and beef rub for competitions only.
About an hour before you plan to start smoking, fire up the pit. this will give your pit/cooker enough time to come up to the ideal temperature.If your using a stick burner go above the desired temp and bring it back down to the ideal temp. Once you have fired the pit, its time to pull the meat out and let it warm up. This is also the time I put the dry rub on the brisket. I allow for 1 hour to warm the brisket closer to room temperature.
After the pit is up to cooking temperature (225-250 low ans slow or 275-325 hot and fast) place the brisket in the center of the smoker, my preference is fat cap up, (this allows the fat to run down the brisket and baste it while it smokes). Insert your thermometer in the Thickest part of the brisket and close the smoker door. (If your lookin', Your not cookin'). Ensure there is adequate air flow to allow the constant temperature and smoke to contact the brisket. Maintain as close to desired cook temp (225-250F) etc. throughout the smoke time (usually 5-6 hours)
After the smoke time it is time to wrap the brisket. I use a full size aluminum pan and cover it with aluminum foil. This is a critical step in achieving Tender Juicy Briskets. Wrap the brisket tightly and place brisket back in the smoker. Allow the brisket to continue cooking until the internal temperature in the Thickest part of the brisket reaches 195F. Monitor the temperature as the final cooking times vary with the smoker, temperatures, size of the brisket etc. Once the brisket reaches 195F probe it with a temperature probe to check for tenderness. (the probe should feel like its going into room temperature butter) If the brisket is still tough, allow it to continue to cook and check it every 20-30 min for tenderness. As soon as the desired temp and tenderness is achieved it is ready for the rest.
Once you pull the brisket from the smoker place in a large cooler/Cambro and let the brisket rest for at least 2 hours. Let the brisket cool to a temperature of around 170F. This step is critical in letting the brisket reabsorb the juices that have been pushed out during the cooking process. Once the brisket reaches 170F its time to slice the brisket. (Always slice against the grain for best results) Pair with your favorite sides and Enjoy!!