All good things take time and brisket is no exception in fact its the perfect example as anyone who has tried a brisket that wasn't done properly can attest.
Over the years I've prepared many a brisket. In competitions and at home for myself and many others.
When purchasing a brisket you will find that there are a few different cuts. Whole, point and flat. I prefer using a whole brisket.
10 lb whole brisket
Rinse the brisket and trim fat cap so it is even but do not remove entirely. The fat helps keep the meat moist and adds a lot of flavor. Place brisket on prep board and rub with mustard and your favorite rub. Brisket rubs are a closely and sometimes a jealously kept secret. And is a subject for another time. But for are purpose here today you can use any of your favorite seasoning salts or there are a variety of rubs sold in stores. Use any kind of prepared yellow mustard. This helps the rub stay on the meat. You will not be able to taste the mustard after its cooked.
Use the rub generously. You want to have a lot of flavor in the meat. Massage the rub into the meat and then place on the smoker. Brisket is best done Low and Slow. You want to set your smoker at 180 to 220 degrees. Some smokers are easier than others to keep at this temp. (I use a Treager pellet smoker.)
The choice of wood is up to you. I prefer pecan wood but hickory or mesquite are wonderful also.
Place the brisket on the grill with the fat cap up. Smoke at 180 to 220 degrees for about 8 hours. mist brisket with a spray bottle of apple juice every couple of hours to keep meat moist. Remove brisket from smoker and wrap with aluminum foil. Place back in smoker and cook for another 2 hours. Remove from smoker and let rest for 15 min. Slice brisket and serve.
You can cut some of the brisket into chunks and place in a aluminum pan with some BBQ sauce and return to the smoker to make burnt ends.
Let me know how it goes
If you have any comments or questions feel free to post them here.
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