How to Smoke the PERFECT Brisket EVERY TIME!
Smoking a brisket does not need to be scary or difficult. Just follow these few easy steps to get it right, every time!
1) Buy a full packer brisket
2) Trim - trim the edges, removing any grey meat or any bits that are sticking out. Also, remove a little of the thick, hard fat on each side (but not all of it).
3) Slather with pickle juice, Worcestershire sauce (or mustard)
4) Season with a S&P based rub (NO SUGAR)
5) Smoke, fat side up, at 225 degrees until the meat stalls (the temp stops climbing), anywhere from 150 to 165 internal. Then increase the smoker to 250-275.
6) Once the bark is set (anywhere from 165-180 internal), wrap in butcher paper with beef tallow. Place back on the smoker - set at 275.
7) Once the meat gets to 195-197 internal. Remove the meat, and rewrap in new butcher paper and baste with tallow.
8) Wrap a 2nd time in aluminum foil, and place in a cooler with towels, or use a Meat Swadl - https://www.themeatswadl.com
9) Rest for 4+ hours (up to 8-9 hours)
10) Slice against the grain
Thanks to http://www.winklerco-op.crs for the brisket, @LouisianaGrillsBBQ for the Kamado Grill, @thegoodcharcoal for the charcoal, and @MEATER for the thermometer.
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