Hickory Smoked Beef Brisket

January 29, 2017

Ribs, Pork shoulder, and Brisket are the Big 3 of classic BBQ meats.

Low and slow is the key here — a low cooking temperature and a slow cooking speed

Credit - Culinary partner Brad Woods

Ingredients

Directions

Using a very sharp knife cutting away from yourself.
Trim your brisket so the fat cap is 1/8th inch thick with some meat showing so seasoning can penetrate the meat.

Trim and remove the hard fat between the flat and the point,leaving some fat behind for extra moisture during the smoking process.Trim any grey areas and round off the corners to prevent burnt edges.
This will also help your brisket cook more evenly.
Rub all sides with Caribeque Beef Rub until the surface is just covered.Not too thick.

Place in the fridge on a pan for 4 to 24 hours before smoking it.
Add a water pan with hot water under your brisket in your smoker to keep a moist environment in your smoker when doing this brisket.

Smoke your brisket at 250° using charcoal and hickory wood chunks approximately 1 hour per pound.
Do not open your smoker for the 1st 4 hours,but try to maintain 250°.
Check internal temperature at the 4 hour mark..It will likely be around 160° internal temperature..It will most likely stall around this temperature..Just check it every hour from this point on.Do not wrap the brisket to break the stall,just wait it out because it is well worth the wait.

When the flat reaches 203° internal temperature remove it from the smoker and quickly wrap very tight in a double layer of foil or butcher paper.Then wrap in a heavy towel and place the brisket in your oven/microwave or a cooler.
Allow the brisket to rest for 3 hours.
Remove the brisket from the wrap and remove the point from the flat.
Slice the flat 1/4 inch thick against the grain.."Very important to cut against the grain".
You can slice the point the same or cube it to make burnt ends..
Serve on fresh buns with your favorite sauce or toppings.

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