To change the quantity of any item in your cart, update your cart here!
Today let’s tackle the brisket. It does not need to be daunting or difficult. Who doesn’t love a good smoked brisket? You do not need to be a pitmaster to conquer the brisket, but everyone can use a few tips.
First, it is imperative that you use quality meat. We often get ours from a local producer. If you aren’t that lucky then talk to your butcher. USDA choice is OK but prime is better. If the brisket is graded select, they are not really worth it. Grass-fed beef has its advantages, however deeply marbled delicious nuggets from God is not one. The entire brisket, called “packer” briskets, offer the best overall value.
You will want to separate the two parts of the brisket called the “point” and the “flat”. The flat produces those pretty brisket slices that everyone wants, while the point is where you’ll get fatty delicious burnt ends. Look for a brisket that has a thick and uniform flat. Make sure that the flat is a least one inch thick at the end. When it comes to trimming, the top layer of fat should be no thicker than ¼ inch. A fat cap is good, but too much is useless and you want the smoke and rub to penetrate. The marbling of fat and collagen within the meat is actually more important.
Next, the rub. Now this is an easy one for us. We like our Fat Boy Steak Rub, or use a 50/50 mix of our Steak Rub and Prime Angus Rub. You can try our Bovine Bonanza rub from our Hickman’s line as well. If you want to inject your brisket, we suggest the Bovine Bonanza marinade or the Fat Boy Creole Butter.
Finally, we are on to the smoking. Start by bringing your smoker to 250˚F. The type of pellet or wood that you use is a personal preference, but we prefer hickory or mesquite. Place the brisket in the smoker over indirect heat with the thickest part of the meat closest to the heat source. Smoke until the internal temperature reaches 165˚F. Next, tightly wrap the brisket in aluminum foil, peach paper or uncoated butcher paper, and return back to the smoker until the internal temperature reaches between 200˚-205˚F. When this temperature is reached pull the wrapped brisket off the smoker and rest a minimum of 1 to 2 hours in a cooler (the kind for carrying beers, not the cold kind) before slicing. Finally, take many pictures and share to as many BBQ groups and friends as possible to ensure optimal jealousy! Enjoy!