8-9 pounds pre-trimmed. Take her out of the package and wash off all the blood. Pat it down real good and get all the moisture off. Generously sprinkle Tender Quick (found at Krogers) all over and let stand for 30 minutes. This is the clean side. The fat cap is the other side.
When done wash off again and pat your meat down until dry. Use your favorite dry rub. Be generous and easy on the salt! Tender-quick is a tenderizer and is loaded with salt.
Smoke for four hours on your pit at 225. I use a combination of red oak, pecan and hickory. Red oak is cheap, but makes for great heat. Charcoal is used in the beginning. You can soak your wood in Jack, Beam, Vanilla extract; you name it. Peach wood and cherry wood is great too.
Carefully pick up your brisket and place it in multiple layers of tin foil. I pour a bottle of beef marinade, bbq sauce and additional seasoning. Lots of it. Cook on the pit for four more hours.
After four hours take this bad boy off the pit (notice it was a her earlier) and open it up. Tender as a mothers love. Remove from tin foil and carve.
Done. 8 lbs probably yielded us six. There are hundreds of prep methods. People will argue how to light the fire, how to season and how to marinate. The best way to learn is to roll your sleeves up and get your hands dirty. Literally!
If you're cooking your first brisket and have some questions give me a jingle. I'm always willing to help!
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