Smoked Brisket Recipe

As a student, Christmas time may be the greatest time to gain a few gifts that you couldn't afford or maybe just a few extra bucks to help catch up on those overdue bills.  For me, I bypassed the typical clothes, money, trips, and electronics, and instead asked for a smoker... yes, a smoker.

After plenty of research, I found the most affordable and reliable smoker that would meet my apartment's rules and regulations.  Christmas came and went and after plenty of amazing family time, all I wanted to say was THANK YOU MOM!

The curing process took a couple of days and understanding how the temperature management worked took even longer.  But, it was finally time... time to smoke!

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Joe's Smoked Brisket

Ingredients:

8lb Beef Brisket Flat

Dry Rub - my own blend (plenty of paprika, garlic powder, salt, black pepper, cayenne pepper)

Olive Oil

Hickory Wood Chips

Instructions:

1. Start the smoker and bring temperature up to around 200 degrees F.

2. Soak Hickory wood chips in water for minimum 30 minutes before adding to smoker.

3. Prepare your own dry rub consisting of whatever spices you love. 

4. Drain the brisket of the blood.  Remember which side is fat side up. 

5. Rub the brisket in olive oil.

6. Generously spread the rub entirely covering the brisket.

7. I use wireless thermometers to monitor internal temperature of both the smoker and the brisket itself.

8. Place the brisket on the top rack of the smoker and close the lid.

9. Smoke for minimum 10 hours.  This one was 16 hours of smoke at average 225 degrees F.

10. Check out tips (below) for additional instructions/help.

Tips:

- Adjust temperature of smoker by opening and closing door, but the less you mess with the smoker, the better!

- Some people use fat cap side down to protect the brisket from the heating source, but I prefer fat cap on top because it melts and runs through the meat, making it extra juicy.

- There are many opinions on what the final cooked temperature of brisket should be.  It varies from 185 degrees F to 205 degrees F.  I took mine off around 190 and couldn't have been more pleased.

- If temperature stalls, you can always wrap brisket in foil or even finish it in the oven. (I do not suggest this, but it has been done).

- Cut the brisket against the grain!

- Hopefully you see the smoke ring.  That means the smoke penetrated the meat.

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