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You can cook Smoked Brisket using 2 ingredients and 8 steps. Here is how you cook it.
Ingredients of Smoked Brisket
- It's 1 of beef brisket piont or flat or whole packer.
- It's 1 of enough brisket rub to liberally cover brisket.
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. Unpack the brisket and let it drain in the sink for five minutes or so.
Smoked Brisket step by step
- I have been forgetting the most critical step in doing awesome BBQ in my past recipes. Crack a cold one!.
- Trim all but 1/4" of the fat cap off of brisket and coat liberally with rub..
- Smoke brisket @ 225° until internal temp is 165°-170°.
- Remove from smoker and double wrap in foil to keep juices from ruining out..
- Return brisket to smoker and smoke till internal temp of 190°is reached..
- Remove from smoker and rest 45 min.
- Slice or chop and enjoy!.
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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. 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).
