Brisket is by nature a very tough piece of beef; it is obtained from the chest area of a cow, directly behind the foreleg. The cut is composed of two sections -- known as the "flat" and the "point" -- separated by a seam of fat. Low heat and a long cooking time allow the brisket's fat to melt and marinate the meat. The result is a tender slab of prime beef often served as the mainstay in barbecue restaurants.
Preparing the Brisket and Smoker
Step 1
Remove the brisket from its packaging. Note the direction of the meat's grain prior to applying dry rub or placing the brisket in the smoker. This is important, because you must cut against the grain when slicing a smoked brisket. The grain is invisible after the brisket has been smoked; cutting with the grain results in a tough entree.
Step 2
Mix the dry ingredients into a large, self-sealing plastic bag. Shake the bag to combine the spices. Rub all sides of the brisket with the dry rub; apply the mixture liberally. Encase the rubbed brisket in plastic wrap.
Step 3
Clear a shelf in your refrigerator on which to place the brisket. Allow the brisket to marinate in the dry rub for 12 to 24 hours.
Step 4
Lay a pyramid of coals in the offset firebox of a barbecue smoker. Light the coals; allow them to burn until white hot and smoldering.
Step 5
Soak wood chips in a bucket of water for 30 minutes. Hickory, apple and mesquite are the most common choices. The chips are often soaked after the charcoal has been lit. Place a 2-inch layer of soaked chips over the white-hot coals.
Smoking the Brisket
Step 1
Remove the brisket from the plastic wrap. Place the brisket on the smoker's grate. The fat side of the brisket must be facing up. It is best to place the brisket in the approximate middle of the grate.
Step 2
Close the lid of the smoker. Monitor the smoker's temperature. Optimal cooking heat is between 150 F and 225 F. Do not allow the internal temperature of the smoker to exceed 250 F. The result of cooking a brisket quickly -- or at high temperatures -- is an entree not quite as tender as shoe leather.
Step 3
Smoke the brisket approximately 90 minutes for each pound of meat. A brisket cooked at 200 F will reach its ultimate consistency and taste in 12 to 15 hours. Remove the brisket from the smoker, slice it against the grain and serve.
Tips and Warnings
- Wrap the brisket in aluminum foil during the final three hours of cooking; this seals in all juices and makes the brisket more tender. This technique -- called a "Texas Crutch" -- is frowned upon in barbecue competitions. It is highly recommended for backyard cooking. Hickory and mesquite are favored woods, but hickory mixed with sassafras provides a a taste both smokey and slightly sweet.
- Try to avoid opening the smoker and checking on progress. Cooking time increases approximately 15 minutes each time you open the lid.
Things You'll Need
- 10-lb. brisket
- Charcoal briquettes
- Wood chips
- Offset firebox smoker with lid thermometer
- Bucket
- Large, self-sealing plastic bag
- Plastic wrap
- Aluminum foil
- 1/2 cup cumin
- 1/8 cup turmeric
- 1/4 cup garlic powder
- 1/4 cup MSG
- 1/8 cup salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
