Smoked Brisket. Place brisket, fat side down on grill grate. After the brisket rests, remove it from the foil. Dark Beer Mop: Place all ingredients in a medium saucepan.

They are filled with famous pit masters squaring off to win the honor of claiming the best smoked brisket recipe or making the best barbecued rack ribs in the world. Knowing the temp in your grill is crucial, so if your grill doesn't have a temperature gauge, purchase a digital BBQ thermometer. Place the brisket in the smoker over indirect heat with the tip (thicker part of the meat) closest to the heat source. You can have Smoked Brisket using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Smoked Brisket

Prepare 1-3 of -5 pound corned beef brisket.
You need of Salt and Pepper.
You need of Apple juice.
You need of Apple Cider Vinegar.
You need of Plenty of real smoke.

Unpack the brisket and let it drain in the sink for five minutes or so. Trim the fat so it's one-quarter to one-half inch thick. At this point you have the option of leaving the brisket in its whole state or separating the flat and point before it's seasoned and smoked. Score the fat in a cross hatch pattern, just down to the meat fibers.

Smoked Brisket instructions

Cut off fat cap until it is about 1/4 inch. Rub mustard on the brisket all over then add salt and pepper..
Heat your smoker to 225degrees F and add brisket fat on the top..
I add apple juice and some apple cider vinegar to a spray bottle..
Spritz the brisket every half hour.
When the brisket hits 160f (this is what is called the stall temp).
Remove the brisket and wrap in either butchers paper or aluminum foil..
Put brisket back on the smoker for another 3-4 hours or until internal temp is 205F. (I know a lot of you are saying what 205F internal temp, but yes the finale temp needs to be 200F the minimum.).
Remove brisket at the internal temp of 205f and let it sit for about 30-45 minutes. Slice and serve..
The meat will be pink inside due to smoking low heat and long time, not high heat..
Expected time for smoking is 8-10 hours.
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Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker. The three main ingredients in cooking a good brisket are salt, pepper, garlic (SPG). This is a great base rub to use and there are many available on the market today that have this popular combination. In Texas, barbecue is about beef: specifically brisket, the cut by which any joint is judged. Brisket has become a favorite of restaurant chefs, too, hence the smoke ribbons and Hank Williams.