***How to Smoke a Beef Brisket: BBQ Brisket Recipe***

By LLINDQU295

Testing: I put the dry rub in with a little oil and rubbed it on for a try 10/09/15

Ingredients

• SPRAY BOTTLE of:
• FLEXABLE & NEVER FROZEN~ BRISKET +
• 3/4 APPLE JUICE
• 1/4 OIL
• Double or HEAVY FOIL @ 160*
• Finish to internal temp of 190*
• Favorite BBQ Sauce
• Smoker temp 200*-225*

Details

Servings 1
Adapted from thesmokerking.com

Preparation

Step 1

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If you follow the directions below, your brisket will turn out great. You have to remember this: When it comes to cooking a brisket, the qualityof meat that goes into the pit directly reflects the quality that comes out. If you start with crap will you end up with smoked crap. Get a good brisket and pay attention below.

The picture shows an untrimmed, Prime Grade beef brisket at about 20 pounds. A brisket like this runs about 120.00 and is a realy quality cut of beef.. A beef brisket is composed of two parts, the flat and the point. The flat section is on the right in the picture. The Point is on the left, and may have hard sections of fat on it. You will want to trim those out.. The fat on top of the brisket is called the "fat cap" and should be white. The thickness of the fat cap varies, but ultimately you want it to be about 1/4 of an inch thick. Thicker is ok because you can trim it down. When purchasing a beef brisket, make sure the meat is a deep red color, which will represent freshness, and make sure it has plenty of fat incorporated throughout the meat, not just on top. The combination of the deep red color and the white fat of a brisket is called marbling, and it is the key to choosing a good brisket to BBQ. The marbling will resemble the same patterns you see when looking at a slab of marble. The fat looks like veins running throughout the meat. Since the brisket is such a thick cut of meat, the fat located throughout the meat will help to keep the beef brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket may not display a deep red color, the fat may be darker instead of white, and the brisket will not turn out as tender and juicy as a fresh one after smoking it. You may have trouble finding a brisket that hasn't been frozen - just make sure it is fresh.

For this BBQ brisket recipe, I start my
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preparation process the night before I want to smoke the brisket. First, make sure you have plenty of work space and a clean area to prepare the brisket on.
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The brisket should have fat on it no more than 1/4 inch thick.
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Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the 1/4-inch thickness. Use a sharp knife and be careful. Remove any extrememly hard fat chunks too.
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Wrap the brisket tightly in foil and place it in the refridgerator overnight.
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Take the brisket out of the refrigerator one to two hours before you want to put it on the smoker.
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Place the brisket fat side up on the smoker. The fat will render while cooking - it basically melts and releases oils into the brisket to help keep it moist while cooking. I keep them fat side up the whole time!

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I have found this method to be the best, but there are many more smoker styles available to choose from such as water smokers, propane smokers, and charcoal smokers that also do a great job.

Sometimes I use a mop sauce on brisket when I am smoking it. This can keep the outside of the brisket moist and tender. It is important to keep the lid closed while smoking the brisket to reduce heat loss and maintain a constant temperature, so when I use a mop, I baste the brisket about every 45 minutes to 1 hour. If you don't use a mop sauce, wrap the brisket in heavy foil at 165 Degrees F.

A great way to keep briskets moist while smoking them is to use 3/4 apple juice mixed with 1/4 cooking oil. It gives the brisket a great flavor, which is not overpowering, while keeping the brisket moist from the oil. An easy way to apply this mop is to put it in a spray bottle and simply spray it on the brisket. Remember this: More Mop = Less Bark. You can smoke the brisket the whole time without mopping it and it will turn out just fine.

ALWAYS slice the brisket against the grain. Doing this
will make the cuts of meet very tender. To do this, remove some fat from
the top of the brisket to see the direction of the grain in the meat,
and slice against it.

I separate the point from the flat before I slice the
brisket because the grain generally runs the same direction in the flat,
and it is easier to see when it is separated. The point is a little harder
to correctly slice because the grain in it runs in different directions.
After some practice at carving the brisket, you will know which direction
the grain runs, and you will find it much easier.

Add your favorite barbeque sauce.