Here are the basic techniques for making a delicious brisket.
1. Select the meat from your butcher shop. I like to get a cryopacked trimmed brisket. A good butcher will carry these and they are easy to handle.
2. Trim the excess fat off the edges.
3. Apply the rub. If you want to use a bonding agent, plain yellow mustard works well with brisket. Slather the brisket with mustard and then apply the rub.
4. Wrap and refrigerate overnight.
5. The day of the cook, unwrap your brisket and let it sit on the counter for about 1/2 hour.
6. Prepare the smoker and bring the temp up to 225° F. Add the wood.
7. Place the brisket in your smoker and insert the probe thermometer. A large brisket can take 8 - 12 hours to smoke. Plan your meal around the cook time and don't get in a hurry or you will get tough meat. A good rule of thumb is 1 1/2 hours per pound of meat.
8. Monitor the temperature in your smoker throughout the cook. It should never go above 250°F. You can boil the fat out of a good piece of brisket and end up with dry meat.
9. The brisket should be done when the internel temp reaches 180 - 190°F. Take the brisket off and wrap it in aluminum foil and let sit for another 1/2 hour or so. This allows the meat to rest and the juices to redistribute around the meat.
10. Unwrap the brisket and slice in thin slices across the grain. Serve and enjoy!
