Smoked Brisket

Prep Time: 20 minutes
Cook Time: 1-1/2 hours per lb. of Brisket at 225° F Smoking Temperature

Smoked Brisket

Selection: We suggest you start with a brisket on the smallish side (about 6-lbs). Otherwise the cook time can get mighty long (20-hours or more.) Next select a brisket with a one to one-half inch fat cap intact. The fat cap helps keep the brisket moist during the smoking process and is indicative of a brisket with good fat distribution throughout the meat. As always, ask your butcher for help in picking a brisket that will be great when smoked.

Ingredients:

Peparation:

Trim any excess fat from the brisket taking care to leave a fat cap at least 1-1-1/2 inch thick. A good brisket requires a good marinade. We recommend our Injectable Hickory Barbecue or French Onion Marinades. Inject 1-1/2-oz. of marinade for each pound of brisket. Reserve several ounces of marinade. Then place the brisket in a resealable bag along with the reserved marinade. Refrigerate the brisket overnight and begin cooking process the next morning.

Smoking Process:

Prepare a clean smoker. Aim for a temperature to 225° F and a cook time of one to one hour and 30 minutes per pound. Put the water in the water pan. Prepare Smoker Pellets as directed and when smoke commences, place brisket on rack. You may spray-baste brisket as desired only when the smoker is required to be open for other reasons. If desired "mop" the brisket with the thinned down (add equal parts water and sauce) basting sauce during the last hour of smoking (reduce temperature to 200° F) or serve dry with the finishing sauce served at your table. Keep apple juice or water in your water pan during smoking process and utilize two usages of pellets. Remember too much smoke can result in a creosote flavor on your meat. Too little smoke is far better than too much.