Directions: |
Directions:Prepare the brisket: Trim the fat cover to 1/16 to 1/8 inch. (Pre-trimmed briskets do not have proper fat for smoking; a fat covering is necessary for flavor.) Be sure to lift up the plate at the big end of the brisket and remove the tennis ball size chunk of fat that is under the flap. Rinse the brisket in cool water; pat dry. Let it stand for a few minutes to insure excess moisture is gone. Rub the brisket all over with Lawry's seasoned salt and medium ground pepper. (I prefer medium to fine pepper because it clings better to the meat.) Follow with a coating of Head Country BBQ rub. Be liberal in application. Let the meat stand covered in the refrigerator for two hours or overnight. This lets the rub penetrate the meat with flavor. The brisket must be dry for the smoke to stick to the meat so let it stand if it looks too moist.
Select your wood: A good brisket can be ruined by simple mistakes on the fuel used to smoke. The best brisket is smoked by wood, not charcoal. Use any fruit wood (apple, peach, mulberry, pear) or white oak, (no blackjack). If you use hickory or mesquite, mix the wood with white oak or some other wood that has milder flavor. Be sure to burn the mesquite all the way to coals before putting on the meat. The meat will be bitter if you don’t. If you use charcoal lighter to start your fire, it must be well burned before putting the meat on the smoker. Most briskets are ruined by putting them on the fire too soon after lighting the fire. Always burn the wood down until the bark is gone before putting the meat on the fire. Wood smoke is for flavor. The bark and other impurities are not what you want to taste. After the meat is wrapped, you can add on elm or locust or any other wood, but save the good wood for the critical smoking time.
Prepare the fire: The best method of smoking is in a container that allows controlled indirect heat. The meat is cooked not by grilling over coals or flame, but by the smoke and associated temperature. The air flow allows the smoke to draw across the meat before exiting the flue. Good air control top and bottom of the smoker is a secret to a good tasting barbeque. Smoking is at 225º to 250º. Place the brisket in the smoker when it is at 225º and let it slow smoke for 2 1/2 hours. Some time adjustment is needed depending on total weight of meat and thickness. Remove the meat and wrap the brisket in heavy aluminum foil. Crimp tight so no juices escape for the next cooking phase. Too many briskets are cooked until they are too dry. The foil holds in the juice and you should have lots of liquid in the package when it is time to remove. Continue to hold in the smoker at 250º for at least 6 hours after wrapping. The brisket will lose approximately 1/3 of its size and weight during cooking. Remove from smoker. Use gloves because it is hot. Drain the drippings and cool for several hours for slicing. If you are going to shred the brisket, it will not have to stand and cool as long. Cool overnight if you will slice. |
This recipe for Texas Style Smoked Brisket is from