In my opinion, a well smoked brisket is the pinnacle of outdoor cooking - no other cook produces results better than the brisket when investing quality time and effort. You really do get what you put into it, and what you pay for.
That being said, brisket can be an easy process, even if it takes a while to produce. You don't have to inject, or dry brine, or beef tallow, or even fire up an offset smoker to have a good quality brisket. In this recipe, I use two of my spice blends, Somethin' For Rubbin' and Somethin' To Beef About, with a PitBoss pellet grill using cherry and oak pellets to make a delicious meal that will feed my family and friends for the week.
Is this an artisan brisket? No.
Is this brisket going to win competitions? Certainly not.
Is this going to make smiles appear on those I cook for - you bet your ass it did.
The flavor of this brisket is on point, extremely juicy and crusted up nicely with a savory bark.
Believe me, not one complaint.
A sharp knife
A Cutting Board
A Probe Thermometer
A Sheet Pan
Somethin' To Beef About
Somethin' For Rubbin'
Tools and Equipment
Remove the packer brisket from its package and rinse with cold water. Pat the brisket dry and set it on the cutting board.
Trim the brisket, removing any silver skin and dangly bits, creating a fairly streamlined piece of meat. Trim down the fat cap to approximately 1/4 inch and make sure its evenly distributed.
Transfer the trimmed brisket to a sheet pan and being applying the spice blends by putting down a light base coating of Somethin' For Rubbin' followed by a heavier coat of Somethin' To Beef About. Press the rub firmly into the meat and be sure to coat all sides. Let the brisket rest in the refrigerator for at least an hour prior.
While the brisket is resting, fire up your smoker, setting the temperature to 225˚F. Be sure that the temperature is holding at 225˚F for 10 minutes prior to placing the brisket on the smoker.
Insert your temperature probes into the largest section of the brisket.
Place your brisket on the smoker with the fat side down. Smoke until the internal temperature reaches 160˚F. At that point, wrap the brisket in butcher paper and return to the smoker until the internal temperature is
Smoke until an internal temperature of 200˚F. Be sure to do the poke test with a temperature probe - the brisket is done if the probe inserts and exits easily, like butter.
Let the brisket rest for up to 2 hours, or at least 15 minutes, prior to cutting. Enjoy!
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