We’re finally getting the hang of our smoker. And by we, I mean me, because while “we” enjoy eating the results and I’ve been obsessed with getting technique correct.
On that note, many thanks are due to my running friend Rene for giving me a couple strategic tips that made all the difference.
Best Brisket Ever
- 10-12 lb uncured brisket
- 1/2 c brown sugar
- 1/2 c smoked paprika
- 6 T chili powder
- 6 T Tabasco salt
- 4 T fresh ground black pepper
- 4 T ground cumin
- 2 T garlic or onion power
- 1 t cayenne pepper
- Apple cider vinegar
- Hickory wood chips
- Peach wood chips
Remove brisket from the package and pat dry with paper towels. Remove connective tissue and/or silver skin from the lean side. Trim fat cap down to about 1/3-inch thickness, leaving enough for moisture and flavor. Place brisket on large sheet pan. Mix all of dry ingredients together in a bowl. Generously coat all sides of the brisket, patting into meat. With fat side up, cover meat with plastic wrap and refrigerate for 15 min to 4 hours. Preheat smoker to 225F. While smoker heats, take brisket out of refrigerator to remove chill. Fill water pan halfway with apple cider vinegar. Add wood chips to chip tray. Place brisket directly on the middle rack with fat side up. Insert digital thermometer into thick end of meat. Close door and smoke for 12-16 hours. Check water tray a few times and refill with apple cider vinegar as needed. Check for smoke every hour and refill wood chip tray as needed. Smoke brisket until internal temperature reaches 200F. Remove brisket and wrap in foil. Place in cold oven or Igloo cooler for 3 hours. Remove meat to cutting board; slice and serve.