I am a huge fan of smoked brisket. A well smoked brisket offers a blend of smoky, savory, and sometimes sweet flavors. The exterior if properly cooked correctly can offer an extremely flavorful crust from the rub. The fact that this meat is very slowly cooked imparts a smokiness that penetrates the meat. Right now as you read this your mouth is probably starting to water, so here is the recipe that I use to smoke an amazing flavorful brisket.
Remember that this is going to be a multi hour process, so dig in and plan your day accordingly.
Ingredients:
1 10 lb brisket
Hardcore Carnivore Black Seasoning or your choice of seasoning.
1 spray bottle with 1 part apple cider vinegar, 3 parts apple cider (this is used to help break down the meat so its not so tough)
Butcher paper or aluminum foil. (I prefer butcher paper, it lets air flow a lot better.
Your favorite BBQ sauce, I prefer Dinosaur BBQ Original Sauce.
1 Smoker- I am using a Pit Boss Smoker
Note- It will take 1 to 1.5 hours per pound to cook the meat on a smoker with the temperature between 225-250 degrees.
Directions:
Heat Smoker to 225 degrees.
Trim off all the hard fat from the brisket. If the top side (lots of soft fat) has a lot of fat, trip a portion of that off.
Cut the brisket between the flat and the tip. You will look for the area the “flat” starts to rise. Cut there.
Season the Brisket liberally on all sides.
Insert Meater thermometer (Set thermometer for 200 degrees) into tip and place both pieces onto the smoker FAT SIDE UP (Once temp is at 225).
Every hour check the temp of the brisket using Meater or regular thermometer. Also give the brisket a spray down with the apple cider/vinegar mix.
When internal temperature reaches 165, remove each piece, spray it with mixture, and wrap in butcher paper or foil. Place back on smoker.
Remover brisket from smoker when internal temperature reaches between 195-205 degrees. Let brisket rest in paper for 30 minutes. Remove from paper, slice thin and serve.
I personally enjoy serving this on a potato bun with Cole slaw and Dinosaur BBQ sauce.
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