Smoked Brisket

Brisket is a barbecue classic here. But it isn’t something that can be rushed. Brisket is rich in connective tissue, so it requires a low-and-slow process like smoking. Luckily, it is worth all the time and effort

What do you need?

12 pound Brisket
Wood for smoking

Rub:

1/2 cup sea salt
1/2 cup brown
1/2 cup smoked paprika
1/2 tablespoon coarsely ground black pepper
1.5 tablespoons granulated garlic powder
1.5 tablespoons granulated onion powder
2 Tablespoons Cocoa Powder
1.5 tablespoons cumin
.5 tablespoon oregano

Pick a day when you can devote about 1.5 hours per pound of brisket.

Mix all the ingredients for the rub.

The night before smoking the brisket coat all sides of the brisket with the rub. Just cover the surface of the meat and pat it. You don’t really need to rub it in despite the name.

When your ready to start.

Fill the water bowl up.  (This is important to help transfer heat and smoke to the meat. It also helps to maintain the moisture of the brisket.)

Heat the smoker to temperature (250 Fahrenheit is ideal).

My current smoker is electric so heating is easy. Just plug it in and you off and running.

In the past I used a wood burning smoker. This type definitely provides a better smoke flavor in my opinion. Though it can be easy to over do it. With this type I would start the fire with charcoal and then add smoking wood as needed.

With either the electric or wood burning versions just before I put the meat in to smoke it I add the wood used for smoking. With brisket I like Hickory. It is a little pricey so to help save cost I make a take a handful of wood chips and wrap them in foil, poke a few holes in the packet and then toss the packet in the fire box. That sounds strange but by wrapping the chips in foil you deprive it of air, as a result it smolders and smokes rather than burn up all at once. This gives you exactly what you want for just a little cost.

Don’t just walk away. Periodically check:

Your water bowl hasn’t run dry.
That you’re fire/heat source is producing the right temp and smoke
The internal temp of the brisket (target is 180-205)

 About 10 degrees before  your meat hits your target pull it off and wrap it in foil and let it rest for 30-45 minutes. “Carry over” will take the internal temp on up to target and even out the temp of the whole brisket. The helps redistribute the juices evenly throughout the brisket.

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