SMOKING BEEF BRISKET

Smoking Brisket

• Purchase a whole packer brisket for best flavor in the 9-11 pound range.
• Score the fat horizontally, vertically and diagonally at 1" intervals to allow the seasoning and the smoke to get to the meat a lot easier.
• Use mustard or olive oil to moisten the surface of the brisket before adding rub as this will help the seasoning to stick to the meat.
• Use about 1-2 cups of MIKE'S SANTFE SEASONING on the brisket for amazing flavor and crust and let stand overnight in the fridge.
• Place the brisket fat side down directly on the grate for a nice bark.
• Keep the smoker at about 225 degrees to keep the rub from burning and to end up with a great tasting brisket
• If you are using a charcoal, electric or gas smoker, keep the smoke flowing for at least 4-6 hours for a nice smoky flavor.
• I recommend hickory, mesquite and pecan or a mix of these for a great flavor.
• Cook the brisket in a foil pan for super juicy brisket add some apple juice in the bottom of the pan. 
• Brisket is NOT done and will NOT be tender enough until it gets to about 200 degrees internally. Be patient and use a digital probe meat thermometer to let you know when it's done.
• Brisket is usually figured at about 1.5 hours per pound however, let the temperature rather than the time determine when the brisket is done.
• Let it rest for at least 20-30 minutes once it's done before slicing it to retain the tasty juices.
• Slice across the grain to accentuate the tenderness of the meat.

If it doesn't seem juicy enough, mix a couple tablespoons of my rub  with a cup of beef broth and pour over the slices just before serving. NO more dry brisket