Brisket is one of the toughest cuts of beef, but when smoked properly, it can be the best thing you’ve ever put in your mouth. Here’s my technique for making mouth-watering Smoked Brisket:
What you’ll need:
10-12lb Whole Brisket
16oz Brisket Marinade (see recipe at bottom)
1/4 Cup BBQ dry Rub
3 Tablespoons Montreal Steak Seasoning
Remove the brisket from packaging and rinse under coldwater. Trim the excess fat butleave at least 1Ž4“ on the bottom side. The fat will add flavor and keep the brisket from drying out during the cooking process. Dust the brisket on both sides with Dry Rub and massage into the meat. Sprinkle Montreal Steak seasoning on top.
Inject the brisket with the marinade skipping over about 1” in a checker board pattern until you cover the entire brisket. Let the brisket rest at room temperature for at least 30 minutes before placing on smoker.
Bring your smoker up to 225 degrees and place a few chunks of cherry wood on the hot coals. Place the brisket on the smoker and let it cook for 4 hours. Don’t open the smoker door during this time. Be sure to keep the temperature constant and add wood as needed.
After 4 hours remove the brisket from the smoker and wrap in aluminum foil. Place it back on the smoker and continue to cook until it reaches 198 degrees internal. It will take another 4-5 hours to get to this temperature.
Once the brisket reaches 198, remove it from the smoker and open the aluminum foil to allow the steam to escape for 5 minutes. Close the foil and wrap the brisket in an old towel and place it in a dry cooler for 2 hours. This allows the brisket to absorb some of the juices that have cooked out and let the heat stabilize. After 2 hours of rest, carefully unwrap the brisket. Set the brisket on a cutting board and slice with a large roast carving knife. Pour the juices from the foil into a med. Size bowl and skim the fat from the top. Mix in a couple Tablespoons of your favorite bbq sauce and brush over the brisket slices.
1 1/2 cup Beef Broth
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1/4 stick Butter
1 teaspoon Granulated Garlic Powder
1 teaspoon Granulated Onion Powder
Combine all ingredients in small stock pot over med. Heat until the butter has melted. Allow the mixture to cool and inject in brisket.