My Excellent Gradual-Smoked Brisket Methodology

One of many required classes at any KCBS cooking contest is brisket, and over time I’ve developed a easy methodology that offers me the top-quality brisket I must win.

It is a 3 step course of – You will smoke the brisket, then you’ll tenderize the brisket after which you’ll end the brisket.

First, you have to begin out with a 12-14 lb packer brisket (you could find one at a Wholesale Retailer, reminiscent of Sam’s Membership or Cosco)

Subsequent, you wish to trim your brisket, take away any massive deposits of fats from the purpose finish, trim half the fats vein connecting the purpose and flat, however do not trim any fats from the highest.

Now you’re prepared on your injection and seasoning. First you wish to season the complete brisket – pepper, salt and garlic will work for this. Subsequent you wish to inject the brisket and place it right into a 2.5 gallon Zip Lock bag and let it sit at the very least 4 hours (however in a single day is most well-liked).

For my brisket injection recipe, you will get it from my web site – and the hyperlink may be discovered on the backside of this text.

As soon as your brisket has marinated, you’re prepared on your first step – smoking the brisket. You will place the brisket on a 250 diploma smoker for five hours. At this level, you merely want to watch your temp and preserve it at 250 however you need not mess with the brisket. That is the place lots of people over-think the method and make errors. You need not preserve opening your smoker to “examine” on it or present it off simply go away it alone and let it smoke. After 5 hours the inner temp must be between 160 and 170 levels.

Now it is time to tenderize the brisket. You wish to pull the brisket off the smoker, place it again into the aluminum pan and add 1/4 inch of apple juice or beef inventory (or a mix of the 2). Apply extra seasoning to the highest of your brisket, cowl the pan with foil and place it again on the smoker for an additional 3 hours.

After 3 hours, examine the inner temp of your brisket, it must be round 200 levels. If it is not at 200 inside, place it again in your smoker and re-check it each 45 minutes till you attain that temp. As soon as your brisket is at 200 levels inside, take the brisket off the smoker, vent the foil on prime and permit it to steam for quarter-hour.

Now it is time to end the brisket. You’ll shut the foil again across the pan, wrap a towel across the total package deal and place it in a dry cooler to relaxation for about 2 hours. This course of will permit the brisket to tighten again up and take in among the drippings from the pan.

And now your completely smoky, tender and juicy brisket is able to slice, serve and eat.

Leave a Comment