Smoked Brisket
This is my recipe for smoked brisket. I usually buy the “flat” or “center cut” brisket, a rectangular piece of meat about 3-4 lbs. from the center of the brisket. It’s the best part, and big enough for several meals for 2 people. Make sure you buy one with a big layer of fat on one side. This will help during cooking.
The night before, put your wood in a bucket of water to soak. I use Pecan, Mesquite is too smokey. This will slow down the burning process. Meanwhile, take your brisket and dry it off good with a paper towel. Then, cover the brisket, including the fat and the sides, with a generous layer of brisket rub, I use “Adams” brand. Put in the fridge overnight.
When ready to smoke, take out your brisket and leave it on the counter for about 15 – 30 minutes to help it lose some of its chill. Prepare the smoker buy placing a few chunks of wood on the fire or burner, then filling the water pan with water. Some people use beer, apple juice, or add onions and so forth, but I don’t see that they make much difference. Start the fire and give it 10-15 minutes to get going and heating up.
Put the brisket on either rack, top’s the easiest, FAT SIDE UP! The fat will help baste the meat as it cooks. Then, shut the lid and don’t touch it for 2 hours. After 2 hours, check your wood quickly, and add a piece if you need. It should take about 4 1/2 hours. I don’t bother checking the temperature, it’s pretty much always fine.
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