It's been awhile since I've smoked a whole packer brisket (the point and flat attached), but a friend of mine has a card for a restaurant supply store, and took me to get one.
A 13 pounder. Actually had to fold it to get it on my bullet smoker.
Anyway, this recipe and technique won First Place Brisket for QBro and me twice in BBQ competitions.
It's just as good at home in the backyard.
BTW, there is another great thread on smoked brisket from a few years ago, started by High Cheese, here: http://www.netcookingtalk.com/forums/showthread.php?t=11326&highlight=brisket Good discussion.
The "Rick's Sinful Marinade" was developed by BBQ Champion Rick Salmon. It's wonderful to use as directed (not so good if you sip a spoonful).
Note: Wrapping the brisket in foil with the marinade and resting it in a cooler will soften the bark. But, as others have discussed, brisket flat dries out quickly, and this technique ensures moist meat all the way through.
Lee
Lee’s First Place Brisket
Plan on cooking the brisket for 10 hours if it’s a full brisket (flat and point attached), or maybe 7 hours if you’ve just got the flat.
Start smoker, shoot for 225 temp. (if you anywhere between that and 250, it's okay).
Rub brisket with yellow mustard and generously sprinkle your favorite dry rub all over (I like Head Country, which I buy online).
When smoker is up to temp, place a couple of handfulls of wood chips (or 3-4 chunks) on the coals. I like hickory.
Put brisket on lower shelf, fat side down. Put a probe thermometer in the thickest part of the beef, and set it to alarm at 165 degrees.
After 5 hours, flip brisket over to fat side up
When brisket meat is 165 degrees, place brisket in a disposable aluminum foil pan MEAT SIDE DOWN, and pour in the entire batch of Rick's Sinful marinade for a whole brisket. Just use half, if you have only the point. Wrap the whole pan in heavy duty aluminum foil, doubled up.
When a probe goes in like butter (thermometer temp in the meat should be high 190's, low 200's), take off the brisket to rest in a dry cooler, MEAT SIDE DOWN, for several hours or until you are ready to eat. Keep meat as hot as possible.
Before serving, brush the whole brisket with your favorite bbq sauce (I like Sweet Baby Ray's). Serve sauce at the table for people to help themselves to more, if they want it.
Rick's Sinful Marinade
12 oz. can of beer
½ cup cider vinegar
½ cup of water
½ cup Worcestershire sauce (I use Head Country Marinade)
¼ cup olive oil
1 tablespoon beef base (beef bouillion is fine)
2 tablespoons barbeque sauce
1 tablespoon seasoned salt or rub.
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG
Raw brisket, fat side (I trimmed off some of the thick, tough fat)
Raw brisket, meat side
Rubbed and ready
Folded on smoker to start
Cooked and rested
Flat, sliced
Point sliced
Plated with corn salad and California Chinese cole slaw
A 13 pounder. Actually had to fold it to get it on my bullet smoker.
Anyway, this recipe and technique won First Place Brisket for QBro and me twice in BBQ competitions.
It's just as good at home in the backyard.
BTW, there is another great thread on smoked brisket from a few years ago, started by High Cheese, here: http://www.netcookingtalk.com/forums/showthread.php?t=11326&highlight=brisket Good discussion.
The "Rick's Sinful Marinade" was developed by BBQ Champion Rick Salmon. It's wonderful to use as directed (not so good if you sip a spoonful).
Note: Wrapping the brisket in foil with the marinade and resting it in a cooler will soften the bark. But, as others have discussed, brisket flat dries out quickly, and this technique ensures moist meat all the way through.
Lee
Lee’s First Place Brisket
Plan on cooking the brisket for 10 hours if it’s a full brisket (flat and point attached), or maybe 7 hours if you’ve just got the flat.
Start smoker, shoot for 225 temp. (if you anywhere between that and 250, it's okay).
Rub brisket with yellow mustard and generously sprinkle your favorite dry rub all over (I like Head Country, which I buy online).
When smoker is up to temp, place a couple of handfulls of wood chips (or 3-4 chunks) on the coals. I like hickory.
Put brisket on lower shelf, fat side down. Put a probe thermometer in the thickest part of the beef, and set it to alarm at 165 degrees.
After 5 hours, flip brisket over to fat side up
When brisket meat is 165 degrees, place brisket in a disposable aluminum foil pan MEAT SIDE DOWN, and pour in the entire batch of Rick's Sinful marinade for a whole brisket. Just use half, if you have only the point. Wrap the whole pan in heavy duty aluminum foil, doubled up.
When a probe goes in like butter (thermometer temp in the meat should be high 190's, low 200's), take off the brisket to rest in a dry cooler, MEAT SIDE DOWN, for several hours or until you are ready to eat. Keep meat as hot as possible.
Before serving, brush the whole brisket with your favorite bbq sauce (I like Sweet Baby Ray's). Serve sauce at the table for people to help themselves to more, if they want it.
Rick's Sinful Marinade
12 oz. can of beer
½ cup cider vinegar
½ cup of water
½ cup Worcestershire sauce (I use Head Country Marinade)
¼ cup olive oil
1 tablespoon beef base (beef bouillion is fine)
2 tablespoons barbeque sauce
1 tablespoon seasoned salt or rub.
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG
Raw brisket, fat side (I trimmed off some of the thick, tough fat)
Raw brisket, meat side
Rubbed and ready
Folded on smoker to start
Cooked and rested
Flat, sliced
Point sliced
Plated with corn salad and California Chinese cole slaw
to leave the probe in the meat and just go by temperature?
, can't wait to give it a taste test!
.
, so...
