SMOKED BRISKET

Option 1 -- To get the BEST flavor and BARK

16lb Brisket (Fat trimmed to less than 1/4")

Rub with equal parts salt and pepper

Wrap in saran warp and placed in fridge over night

Smoke as directed below except after 2 hours of smoking, spray with the following spritz every 30-45 minutes until you wrap the meat.

SPRITZ

2 cups apple cider

3/4 cup cider vinegar

1/2 cup water

1/4 cup worcestershire

1/4 cup lemon juice

1/2 tsp salt

 

Option 2
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1/2 Cup Salt
1/2 Cup Pepper
2 Cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Rub the dry spice onto meat.
-- Let sit at room temperature for 1 hour.
-- Follow directions below.

Option 3
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1 tsp Salt
1 TBL Pepper
1 TBL Lemon Pepper
1 TBL Garlic Powder
1 TBL Coffee Rub (optional)
1/4 cup A1, 57 Sauce or BBQ Sauce, Diluted
2 cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Inject with diluted steak sauce of choice
-- Rub the dry spice onto meat
-- Let sit at room temperature for 1 hour
-- Follow directions below

DIRECTIONS
1. Turn smoke on (10-15 minutes) lid open
2. Close lid and preheat to 225
3. Put brisket on smoker with fat side up
4. Close lid and don’t peek!
5. Cook 4 hours until temperature reaches 160-165 degrees. If not at 160 after 4 hrs, check every 30 minutes.
6. Remove from smoker
7. Wrap in butcher paper or put in a tin pan or homemade foil packet.
8. Seal tight so it is completely encased
9 Cook 4 hours until temperature reaches 204 degrees. If not there after 4 hours, check every 30 minutes
11. Wrap in saran wrap then a towel and put in a cooler for 1-2 hours before slicing.


Always slice against the grain. Grain usually runs diagonal so it’s a good idea to cut across the point to flat to make smooth slices.