Recipe

The Beefiest, Juiciest Smoked Brisket What Am! Recipe

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Ingredients

12 1/2 lbs beef brisket .
6 oz your favorite barbecue rub

Directions

Step #1 Select the best brisket by wiggling the brisket back & forth@ the middle of the point end.
Step #2 This will tell you how fatty the point cut is, & how much fat layer there is between the point & flat cut.
Step #3 The easier it wiggles, the better.
Step #4 Buy the cheapest grade you can get.
Step #5 We want as little marbling as possible.
Step #6 Be sure you have a whole "packer trim" brisket, & not a flat cut or point cut.
Step #7 12-13# is optimum for this application.
Step #8 1-2 days before, rub brisket well with rub, & wrap tightly with H.
Step #9 D.
Step #10 plastic wrap, place this in pan & put in the fridge, or place this in ice chest.
Step #11 The day of the cook, start early by moving the brisket out of the fridge & packing it with black pepper.
Step #12 Prepare your fire for the smoker, & prepare a VERY hot fire for searing the brisket.
Step #13 When smoker is up to temp(225*-250*) sear brisket thoroughly on all sides & ends as well.
Step #14 We're talking so black that it looks like it's ruined, but don't worry, it's not.
Step #15 While it's OK to pierce the meat with a fork 2 this point, it's preferable not to.
Step #16 You may need help turning it w/ tongs.
Step #17 Once seared, & smoke, fat side up, place brisket in foil wrap pan, uncovered for 2 hrs.
Step #18 Flip brisket & smoke for 1 hr.
Step #19 At this point, the juices inside are under a fair amount of pressure.
Step #20 It is important not to pierce the meat from this point until it is done.
Step #21 Flip brisket back to fat side up, & cover with foil wrap.
Step #22 Continue to smoke until internal temperature of 200* is obtained.
Step #23 There will come a point where the temp won't go up no matter what you do.
Step #24 This is normal.
Step #25 Resist the temptation to kick up the temp in your smoker.
Step #26 Time remaining to achieve 200* should be 5-9 hrs.
Step #27 The reason for such a large variable is that smoker temps are not precise, & amount of "open time" will vary from cook to cook.
Step #28 When 200* is obtained, & allow this to cool until it is safe to handle, remove this from smoker, then carefully lift brisket out & remove to a cutting board, & tent w/ foil wrap.
Step #29 A long spatula, or some other long support will be helpful, because it will probably try to break up on you.
Step #30 Run pan juices through a grease separator, & freeze smoky grease in ice cube trays for baked bean seasoning (folks that've never had beans that way will be in awe).
Step #31 Reserve pan juice to serve over brisket.
Step #32 Once cooled enough, separate the point from the flat.
Step #33 There will be a fairly easy to follow fat layer separating the two.
Step #34 Just carefully slide a knife through the fat & lift & pull the point away as you cut.
Step #35 If you accidentally cut into the meat, it's no tragedy, just back up a little, & go at it again.
Step #36 Once separated, slice the point cross grain, trimming off excess fat as you go.
Step #37 You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that's too dry to serve.
Step #38 Reserve this meat, chop it fine, freeze, & save for baked bean seasoning.
Step #39 If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut.
Step #40 Cut the flat in half at this point, & slice cross grain in 1/2#-3/4# slices.
Step #41 Reheat the pan juices.
Step #42 There should be adequate juices to saturate the brisket.
Step #43 If not, supplement with store bought au jus.
Step #44 Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, & pour juices over the top.
Step #45 Serve open faced on white bread with a little extra au jus over the top.
Step #46 You should not need knives.
Step #47 In fact, our motto is "You Don't Need Teef To Eat Our Beef.
Step #48 I know this is somewhat long & wordy, & may seem a little over simplified to the experienced pit meister, but we've tried to put it in a form that all can benefit from.
Step #49 Good tender, juicy smokey, brisket is to good a thing to only be enjoyed by a few, & is very hard to come by at BBQ joints.
Enjoy the The Beefiest, Juiciest Smoked Brisket What Am! recipe