BRISKET

Slow is the key.
I do an 11-15 pound brisket with the fat on (not trimmed like some stores sell it).

You'll see it described as: packer cut, packer style untrimmed, and once I saw it called “Cryovac”.

I have heard that fresh brisket is even better. I haven't tried this and I doubt it.

When you remove the meat from the package, wash it off. It isn't blood, it is natural enzymes.
I typically use Adam's Brisket Rub....usually found with spices in the supermarket.
I coat the entire outside, heavily. Let it sit until the grill comes to temp.


http://www.adamsextract.com/product.asp?ProductID=7725

If you can't get Adam's, You can try this Prime Rib rub. It has a totally different flavor and is kinda
sweet, but good:

(From Public TV's “Great Southern Barbecue”: Rich Davis' Barbecued Prime Rib Roast, K.C. Masterpiece Barbecue and Grill, Overland Park, Kansas)
1 cup sugar
1/2 cup salt
1/2 cup black pepper
1/2 cup Paprika
1/2 cup garlic powder

Mix together rub on standing rib roast or brisket liberally.
It will make a thin crust when cooked.

I use indirect heat in a classic horizontal smoker, i.e. fire in an offset firebox, and cooking box with a pan of water (below meat level) to keep the humidity up. Put the meat on the preheated smoker grill, fat side up. There is a thick end and a thin end to a brisket. I put the thin end as far away from the fire as I can.

For a regular grill (like a Webber), a big pan of water on a charcoal grate below the
meat grill, with charcoal around the outside edges of the pan. In this case center the meat over the pan.

For a square grill put the coal at one end and the meat at the other. At these low temps you do not need a lot of charcoal.

Put the meat on the preheated grill, Fat side up.

Keep the smoker temperature down to 200-250.
225 is optimal. Takes awhile to adjust the vents and the amount of coal, but it is worth it.
As noted above, I use charcoal and throw in chunks of apple and pecan wood from time to time to smoke it up. Do not use Mesquite.

You can also use wood chips that have been soaked in water and drained.

Leave it 4-6 hours (adding coal to keep the temperature up).
Every time you add wood, the temp will spike a few minutes later. Watch it!

If the temp drops to 200 or below, putting wood on will get the temp up fast, but charcoal will help keep it steady.

Pull it off the grill after 4-6 hours, and wrap it tight with foil. I stick it in a fold pan too just to keep it from leaking. Stick it in the oven for 4-6 hours at 225. Cook for 12 hours total.
Put the wrapped briskette in an empty cooler and close the lid. Some folks insulate with towels.

You can leave it like this for an hour to “rest”.

Cut across the gran. Not with the grain.


They have been perfect every time.

For even better advice: Go to Youtube and search for “Mad Scientist BBQ”. His technique is different than mine, but his make sense and I will start trying them.

I am guessing the biggest problem you will have is getting a full size brisket with minimal trimming (Packer Cut).
It should be 4+ inches thick at one end and taper down to about 1 (or less) inches at the other. When you cut the thick end, you'll see a line of fat running horizontally through the meat. This is what makes it tender over time. If they trimmed it thin (split the brisket horizontally along the fat line) all bets are off. I can't get a brisket cut right in Ohio and Michigan. Don't know about other states.



Have fun!!
Rodger

Rev: 0832A 6/18/21