We're constantly looking for new techniques to make our BBQ come out better. Most of these techniques are small and involve us becoming better acquainted with our smoker. In fact, very little of our core recipe has changed since we started the company. So, this is how we recommend smoking a brisket.
An untrimmed packer brisket
Coarsely ground fresh black pepper
- Trim all but 1/3 of an inch of fat off the top of the brisket.
- Cut out the large chunk of fat from the bottom center of the brisket.
- Trim around the sides on the point (the fattier side) so that there's about 1/3 of an inch of fat remaining.
- Mix a 50/50 ratio of salt to pepper, and coat the brisket heavily.
- Let the brisket sit in your fridge, uncovered and on a wire rack for 24 hours.
- Set your smoker up by placing a pan of water in the smoker and building a good coal bed made of White Oak.
- Position your brisket as far from the fire as possible. For offset smokers, cook fat-side up with the bulbous 'point' facing the fire. If you're heat source comes from the bottom, consider smoking the brisket fat side down.
- Try the first four hours at about 225 - 250 degrees
- The next 8 to 10 hours at 250 - 280 degrees
- Once the brisket has an internal temperature of around 195, crank the heat up a bit. We bring it to around 325 - 350, which helps to caramelize the fat.
- Cook to an internal temperature of around 205
- Then let the brisket rest on the counter for about a half hour before wrapping it in butcher paper. Let the wrapped brisket rest in a cooler for about two hours.
- Then just cut and serve.
It's important to remember that the secret to a great brisket has the most to do with how well you operate the smoker. The bigger the smoker, generally the easier it will be to control. If your smoker is small, and the metal walls are thin, it will be extremely temperamental.
And don't expect to get it right the first time. It took us a few thousand pounds before we started pulling off 'cue that we were excited about.