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.
smoked food is very good, I like it but i don,t like smoking meat.
ReplyDeleteInteresting.....I love the whole process.
DeleteThe Old Smokey Electric Smoker is look like a drum and it was difficult to use. Now a best electric smoker look like a refrigerator and this best smoker is easy to use and it is less expensive smoker.
ReplyDeleteSmoked food is great. We gather every weekend at my house and eat my famous recipe. Thanks for sharing the recipe!
ReplyDeleteWe like smoked meat and smoked fish, too. For getting good smoked food, my husband brought a new smoker, the best electric smoker.
ReplyDeleteSmoked food is what we like best. We never used digital meat thermometer. after reading your post, I decided to buy one. Thanks
ReplyDeleteReally good recipe, i really love the smoked meat, can't wait to try it !
ReplyDeleteIm not to sure Charles I think that the Char Broil big easy is much more affordable and produces a better flavour!
ReplyDelete