So, who here has ever smoked a brisket? And by brisket I mean definition #1 (brisket), not anything else you may be thinking…
Anyway, so this past weekend I took it upon myself to actually make this famous smoked brisket that I have savored at so many super bowl parties. With the guidance of my cousin, a proficient ‘Qer, I was on my way to a mouthwatering NJ Brisket (Sorry Texas).
Now, be fair warned that this is quite the undertaking and therefore should not be attempted by the lazy, quitters or those who don’t like “rubbing raw meat”. If however, your love for good BBQ prevails over your flaws (as it does in my case so don’t take offense) then this is the recipe for you. If not than just enjoy the thought of me spending a good 12 hours on a piece of meat.
Here’s what you’ll need:
– Brisket, the fattier the better! From your nearest meat market or butcher
– A meat smoker, we used the Weber Smoky Mountain Cooker™ , but everyone’s got their favorite!
– Lump coal- I picked it up at my local home depot
– Hickory wood chunks-home depot also…
– Apple juice- who doesn’t have apple juice?
– spray bottle- if you’re gonna use the windex one, please be sure to wash with soap J
– internal meat thermometer- that’s why I brought my cousin the “proficient ‘Qer”
– Bowl or bucket to soak your hickory chunks in
Box of brown sugar
1/4 cup kosher salt
1/3 cup ground black pepper
2 tablespoons of cayenne pepper
2 tablespoons of onion powder
1 tablespoon of cumin
1 tablespoon of Chili powder
1/4 cup of paprika
red pepper flakes
***Meat smoking rule of thumb: Smoking is a (much) slower cooking process than say an electric/gas BBQ grill. For a brisket you want to keep the meat on the smoker for about 1 – 1 1/2 hours per lb and keep the smoker at an average temperature of 225° Fahrenheit (107° Celsius). The desired internal temperature should be approximately 185° F.
Step by step directions:
· Mix the rub together in a bag or bowl. Make sure to break up all the brown sugar clumps.
· Pour the rub on the brisket and massage it into the meat thoroughly, get both sides.
· Let the brisket marinate overnight in a fridge.
· Preparing the smoker: get the lump coals nice and hot, and the smoker to 225° F. Put apple juice in smoker pan, if you don’t have a lot of juice to half water half juice or all water.
· Soak hickory wood chunks in water, this way they burn and give off smoke longer.
· Place brisket on smoker and spray generously with apple juice.
· Cover the smoker and keep covered from here on out (except for spraying).
· For the first hour add a handful of hickory chunks to coal every 15 minutes. After that add handful every 30min to an hour.
· After the first hour spray your brisket with apple juice every 25-30 minutes. This will help keep the brisket moist and not burn. Repeat this process until completion.
· Make sure to monitor the smoker heat so it stays between 200° to 250° F at all times.
· Depending on the size of your brisket, check within the last hour for the internal heat temperature. For best cooked brisket, the internal temp. should be about 185° F.
· Once desired internal temp. is reached take the brisket off the smoker and place under a foil tent for 30 minutes. This process will help keep all the juices in the brisket.
· Slice and enjoy!!!
I hope you enjoy “smoking a brisket” as much as I did. If you have any questions on clarification please comment below or contact me here.
Oh- and if you do get around to making a smoked brisket please invite me, your favorite and most RANDOM NAM.