Smoked brisket is truly an American classic. We’ll cook it classic Texas style, with a real simple rub, and let the meat do the talking. This is a tricky bit to cook, as it is tough and fibrous, but given time it will be great.
Servings 4
Instructions
- Start by trimming off any excess fat off the brisket. You want to leave a thin (1/8 – 1/4 inch or so) layer of fat, but not more.
- This will be cooked real simple, all we will use is a so called dalmatian rub.
- The rub consists only of salt (white) and pepper (black), hence the name. All you need is time really, as it takes many hours to smoke. Apply the salt first, then the pepper. I put two toothpicks in it also, so I see the muscle fiber direction when it is done. This little trick helps with the slicing.
- Get your grill started, prepare it for indirect heat, have it running at 110° C / 225° F. Add a few chunks of wood and smoke the meat for roughly 8-10 hours or until the inner temperature hits 90-95°C / 195-203° F. If you use a kettle grill or a gas grill you must use a water pan to keep the air moist.
- Remove from the grill and let it rest for 1 hour covered in aluminum foil and a towel. Apply bbq sauce before wrapping if you wish (I did). When cooking for this long you will definitely experience the stall, when the meat temperature stops increasing for a long time. For this cook I had it sit at 160° F for roughly 3 hours before it started moving again.
- Slice it at a 90° angle to the tooth picks.
