Smoked Brisket
12 pound USDA Choice Angus Brisket.
Cooking Plan:
- Thursday night
- Trim the brisket
- Separate the point and flat.
- Dry brine w/salt
- Optional: go ahead and do a layer of seasoning
- Friday Night
- Earlier in the evening: Get the smoker all set up for use, foil laid out, etc.
- 10:00pm - fire up the Smoker
- 11:00pm - put on Brisket @ 225-250 degrees
- Point/flat can be on the same grate, if possible. If not, put point on top/flat on bottom
- Put probe in the flat
- Set pit temperature alarms for 215 low and 275 high
- Set meat alarm for 160
- Saturday
- Whenever temp hits 150-160ish (maybe 8:00am or so?)
- Wrap in foil
- Put back on smoker for as long as the it will maintain the necessary heat
- When/if necessary: move inside to oven at 230-240ish
- When flat hits 203
- Take flat off smoker/out of oven.
- Place in cooler, wrapped in numerous towels with probe still in. Let rest until temp drops to 140-150 degrees
- Start making the burnt ends with the point. Make sure the temp
- On the point is around 195ish before cutting to make burnt ends
- When the point hits 195ish (while flat is resting in the cooler): Making the burnt ends:
- Let the point rest for about 30 minutes-1 hour (depending on how soon we need to eat) wrapped, in the cooler with the flat.
- After 30 minutes to an hour in the cooler, Take the point out and cut into half inch cubes
- Put the cubes in a disposable aluminum pan
- Add a layer of big bad beef rub and about 1 cup of bbq sauce
- Mix it up, and put another light layer of rub on top.
- Put the whole pan back on the heat for another 1-2 hours (perhaps until flat is done resting?)
- 5:00ish: Slice/serve Brisket/burnt ends
- Whenever temp hits 150-160ish (maybe 8:00am or so?)
Comment