Smoked Brisket

Broke out the old smoker last weekend during a break from this rainy weather, to put a good smoke to some beef brisket. Turned out delicious! Feast your eyes on these tasty pics!

Step 1: Dry rub the heck out of the brisket, especially on the side that doesn't have the fat cap (that big hunk of delicious white fat)

Step 2: Wrap it up good and tight in some foil, and maybe bag it in a plastic bag, just in case juices start to run all over. Let it sit overnight in the fridge, to really get that flavor in the meat.

Step 3: Brisket takes roughly 1 1/2 hours per pound to smoke, so 1 hour before the time I want to start it, I take it out of the fridge, still wrapped in the foil, I wrap it in a towel and put it in an empty cooler with the lid shut. This gives it an hour to slowly drop closer to room temperature, allowing the meat to start taking on the smoke flavor right away, and help shorten the cooking time some.

Step 4: About 20 minutes before you're ready to smoke, fire up your smoker, put in your wood chunks, fill your water pan (I use apple juice) and try to get the internal temp around 225.

Step 5: After it reaches temp, the smoke should be flowing or close to it, so it's time to put on the brisket. Put the fat cap facing up, so that when it melts it flavors and jucifies your meat! Yes, I just invented that word, Jucifies!

Step 6: Every 30-40 minutes your wood chucks will stop producing smoke, carefully, and with some fire proof mitts dump out the old coals and put in some fresh wood chunks.

Step 7: I like to pull my brisket at an internal temp of 190, wrap them in foil, then in a towel and put them back in the empty cooler with the lid shut. This will keep them warm and trap all the juices inside until you're ready to eat.. if you're not already ready!

If you get sick of waiting, you can wrap them in foil and finish the cooking in the smoker or in the oven if you want.

Step 8: After it's done, remove the fat cap, and slice against the grain and you're ready for some excellent eats!

Some equipment I use that really helps with smoking.