Pork brisket is obtained from the lower chest section of the pig between the shoulders and the legs. Pork brisket is mostly meaty, though it can have a layer of fat. You should select a pork brisket with some fat in it because fat helps marinate the meat during smoking. The amount of marbling, which is fat mixed with meat fibers, is a good indication of the amount of fat that pork brisket has. This layer of fat also drives in the seasoning and gives a smoky flavor to your pork brisket.
Step 1
Place a drip pan under the area of your smoker where you will put the pork brisket. Pour the beer into the drip pan. Feed your smoke with the hickory wood, oak wood and lump hardwood charcoal. Place the grill plate in the smoker. Preheat your smoker to 250 degrees F.
Step 2
Rub 1 tbsp. of olive oil on one side of the pork brisket. Rub 3 tbsp. of spice rub over the oil. Repeat with the other side of the meat. Allow 30 minutes for the rub to work into the brisket.
Step 3
Place your pork brisket on the grill, directly over the drip pan. Close the smoker.
Step 4
Smoke the brisket for six to 12 hours depending on its size. Take the temperature of the brisket with the meat thermometer regularly after six hours. Remove the brisket when its internal temperature reaches 175 degrees F.
Step 5
Wrap the pork brisket in a foil and let it stand for 15 minutes.
Step 6
Slice the pork brisket, making sure to cut against the grain. Serve with your favorite sauce.
Things You'll Need
- 6 cans beer
- 4 chunks hickory wood
- 3 chunks oak wood
- 1 bag lump hardwood charcoal
- 2 tbsp. olive oil
- 6 tbsp. spice rub of your choice
- Meat thermometer
