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There's nothing quite like the satisfaction of sinking your teeth into a perfectly smoked brisket. The tender, flavorful meat practically melts in your mouth. Ready to become a brisket master? Follow this step-by-step guide and you'll be well on your way to brisket nirvana.
While it isn't part of the smoking process, we would be remiss if we didn't start by mentioning the process for selecting your brisket.
Not all briskets are created equal. For the best results, choose a whole packer brisket... this includes BOTH the flat and point cuts. You will want to look for one with good marbling throughout the meat, as the fat will render during cooking and keep the meat juicy. You will want to find one with even thickness all the way across (to the extent that you can). Ideal weight is 16-18 lbs.
Before you start cooking, you'll need to trim the brisket. Remove any large, hard pieces of fat, but leave a thin layer to keep the meat moist. Place the extra pieces in Aluminum Half Roasting Pans.
Start by spreading a binder across the whole surface of the brisket. We love a simple mustard.
Once well coated, season generously with your favorite rub. For a simple yet delicious rub, combine salt, pepper, garlic powder, and paprika.
Low and slow is the way to go.
We will typically start our briskets at night (typically 8-10pm), so we can do most of the cooking at night. Fill up your smoker with True Timber's Best-Brisket-In-Town pellets. These pellets are selected to bring out the flavor of your brisket. Set your smoker to 165°F (73°C) for the first 6 hours. After 6 hours, turn up the temp to 225°F (107°C) Place the brisket fat side up on the smoker grates, with your pan of fat trimmings directly underneath the brisket. Close the lid and let it smoke low and slow.
The key to a juicy brisket.
To maintain moisture our next step will be to wrap your brisket in pink butcher paper about halfway through the cook. This step ensures that your brisket retains its moisture while still allowing the smoke to penetrate the meat.
Once the Brisket reaches an internal temp of 165°F (73°C) (and if you are happy with the bark that has formed), you are going to prep to pull it from the smoker. Lay out a large piece (~5-6 ft) of pink butcher paper across your counter, and spray it with water. The water will help in folding the paper around the brisket.
Pull the aluminum pan with the (now) rendered fat. Pour the pan of fat through a mesh strainer into a vessel with a pour spout. Using a gloves (it will be VERY hot!), bring in your brisket, being careful to place it "fat side up" on one end of the butcher paper. Pour your rendered fat on top.
Next, you will carefully wrap the brisket. You want to make sure you end with "fat side up" again, to transfer it back to the smoker.
Keep an eye on the internal temperature.
Using a meat thermometer, monitor the internal temperature of the brisket. Once it reaches 195°F (90°C) for sliced brisket, or 205°F (96°C) for pulled brisket, you will pull it from the smoker.
Patience is a virtue.
Once your brisket reaches the desired temperature, remove it from the smoker and wrap it in a towel, then place it in a cooler (without ice, we want it to stay warm). You will let it rest in the cooler as the temperature slowly comes down, over a couple of hours. Pull it when you are comfortable that it has had enough time to rest.
The final moment of truth.
When the brisket has rested, unwrap it and slice it... but the trick with briskets is that because you have two pieces of meat, you have two grains you need to cut against. You will want to separate the point, from the flat. Place your non-dominant hand on the brisket and move your hand in a small, circular motion to feel where a small layer of fat separates the flat from the point. That is where you will cut it in half. Then, you will rotate the point by 90 degrees. From here, cut everything against the grain.
Whip up some of your favorite side dishes... we find that anything with a vinegar flavor or onion flavor will pair exceptionally well with brisket. Your family and friends will be floored by the tender/juicy brisket. It is a win, every time.
And there you have it—your very own guide to smoking the Best-Brisket-In-Town. Happy smoking, and may your brisket be ever juicy and flavorful!
