Smoked Brisket

By JimMac

Ingredients

• Rubbed beef brisket

Details

Servings 15

Preparation

Step 1

1. Place rubbed brisket in aluminum pan fat side up and place in smoker. Let it smoke for 2 hours.

2. Flip brisket to fat side down and smoke for another 2 hours.

3. At the beginning of the 5th hour, return brisket back to fat side up and cover the entire top of the pan with foil.

4. Continue to cook the brisket until the thickest part of the meat reads 200 degrees. There may come a point when the temperature comes to a standstill.. this is the famous brisket plateau and is completely normal. Just be patient and don't give in to the temptation to turn up the heat.

5. Once the meat reaches 200 degrees, carefully remove the brisket from the smoker and set it on the counter to cool for 20-30 minutes.

6. Remove brisket from pan and set on cutting board. Tent some foil over the top to keep it warm for a bit.

7. Pour the juices from the pan through a grease separator or you can just pour it into a container and place it in the freezer. The fat will solidify at the top and can then be removed.

This fat can be saved for flavoring other dishes like beans or soups or it can be discarded.

Set the juice aside.

8. Go back to the cutting board and use a long sharp knife to separate the flat from the point. There is a layer of fat that runs right through the center of the brisket.. just follow this layer all the way through the meat until the two parts of the brisket are separated.

9. Spend a little time removing any large chunks of fat and anything else that looks inedible.

10. Slice the brisket across the grain in 1/2 to 3/4 inch slices. Cooking the brisket this way should yield a very tender brisket so you will probably need to slice it fairly thick to keep it from falling apart on you.

Note: watch the grain on these briskets as it changes directions several times.

11. Lay the pieces overlapping in a serving dish in the same order they were sliced for aesthetics.

12. Reheat the juice that we set aside earlier in the microwave.. just enough to get it nice and warm.

13. Pour some of the juice over the brisket and call everyone to come and try it.

14. You will be lucky if you get a piece at this point so you might want to grab yourself a couple of slices and set them aside before everyone comes running.

15. Enjoy the moment!