Pvt. Smokeater
Member
Rub for brisket:
1/2 cup kosher salt
1/4 cup course ground pepper
2 Tbsp ground celery seed
Trim the fat from the brisket leaving approximately 1/4” - 1/2” fat. Below are some videos I watched that helped me with trimming.
Aaron Franklin brisket trimming
Meat Church brisket trim
After trimming coat the brisket in a thin even layer of rub and rest the brisket at room temperature for 2-4 hours before moving out to the smoker.
Set smoker to 225, insert temp probes into brisket. I placed one in the point and one in the flat. I placed my brisket on the cook surface with the point situated nearest the hot spot in my smoker.
Allow the brisket to cook uncovered until the bark has set. A good way to test this is to lightly scratch the bark, if it stays on the beef your bark is set. This happened for me when the brisket was at about 155.
Once you assure that your bark has set you can wrap the brisket tightly in butcher paper and either move indoors to your oven or leave the brisket on the smoker to finish. When the Brisket reaches a temp of 190 begin probing for doneness using your temp probe or a skewer. You will know it’s done when it feels like your inserting the probe into a jar of peanut butter.
Once you have finished cooking the brisket wrap it tightly in aluminum foil and allow to rest for 1 hour.
All that’s left to do is slice and serve.
Use leftovers to make tacos, slices placed in grilled cheese, and my favorite Nachos
1/2 cup kosher salt
1/4 cup course ground pepper
2 Tbsp ground celery seed
Trim the fat from the brisket leaving approximately 1/4” - 1/2” fat. Below are some videos I watched that helped me with trimming.
Aaron Franklin brisket trimming
Meat Church brisket trim
After trimming coat the brisket in a thin even layer of rub and rest the brisket at room temperature for 2-4 hours before moving out to the smoker.
Set smoker to 225, insert temp probes into brisket. I placed one in the point and one in the flat. I placed my brisket on the cook surface with the point situated nearest the hot spot in my smoker.
Allow the brisket to cook uncovered until the bark has set. A good way to test this is to lightly scratch the bark, if it stays on the beef your bark is set. This happened for me when the brisket was at about 155.
Once you assure that your bark has set you can wrap the brisket tightly in butcher paper and either move indoors to your oven or leave the brisket on the smoker to finish. When the Brisket reaches a temp of 190 begin probing for doneness using your temp probe or a skewer. You will know it’s done when it feels like your inserting the probe into a jar of peanut butter.
Once you have finished cooking the brisket wrap it tightly in aluminum foil and allow to rest for 1 hour.
All that’s left to do is slice and serve.
Use leftovers to make tacos, slices placed in grilled cheese, and my favorite Nachos