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Gonna do one this weekend. Any recipe you’re fond of?

I season with kosher salt and 16 mesh pepper. Cook times vary by smoker & brisket size.

I crutch the brisket in butcher's paper around 165⁰F, and cook it until 203⁰-205⁰F. Then I take the wrapped brisket and wrap that around old bath towels before placing inside a cooler. It can take 4-6+ hours to get to carving temp.

Patience is key. I think the rest is one of the most underrated steps. It helps to retain all those delicious juices.

Really not much to it other than practice practice practice. I'm still learning, but each cook gets better!

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Discussion

𝚗𝚘𝚍𝚎𝚌𝚒𝚝𝚒𝚣𝚎𝚗 2y ago

This is the way. I recently ran into someone who uses coffee grounds in the brisket rub. I’m of the opinion that if you need more than salt and pepper, you’re probably not that great at brisket. The salt and pepper should allow the meat, smoke, and time to do all of the talking 🤙

Apatight⚡️ 2y ago

It’s a 12 hour labor of love. I follow a very similar recipe. Agree that the rest in the cooler made all the difference. I spray to moisten with Apple Juice mixture every hour, while its on the smoker.

Satoshi Maximalist 2y ago

The cooler step seems key - I smoked a brisket for the first time last year and I didn’t do the cooler step (too impatient and hungry) and just let it rest on counter for a few minutes before cutting and I found it to be tough and chewy. I’ll be more patient next time.

Mandrik 2y ago

A good brisket is also crucial. 99% of the beef I eat is from local farms, but you really want a nicely marbled prime/wagyu brisket for smoking. It makes all the difference.

Satoshi Maximalist 2y ago

Yeah I need to step up my local butcher game. Wife does most the shopping and it’s usually Wally World or Costco.

Mandrik 2y ago

You'll find "better" brisket at Costco. They sell prime. Most of the local beef I buy is unrated and has nowhere near the marbling on their brisket. It tends to come out tougher and less flavorful, especially grass fed/finished brisket.

Eating the "shitty" meat occasionally is fine with me. I look at brisket as a treat to enjoy - and to share! I always give some to my friends and neighbors. 😄