- 1). Trim the fat down to 1/4-inch on all sides of the brisket with a sharp knife. Wood smoke cannot penetrate thick beef fat, so flavor is lost unless you trim the brisket, which can now be placed in a shallow baking pan.
- 2). Mix together your preferred seasonings to form a barbecue rub. Ingredients are strictly a matter of individual taste, although typical Texas-style beef brisket rubs include a mixture of chili powder, paprika, garlic powder, cayenne pepper, salt and cracked black peppercorns. Some outdoor chefs toss in a few pinches of ground ginger to add a touch of tangy sweetness.
- 3). Rub the spice mix onto all surfaces of the brisket, including the fatty side, until the meat is covered in the rub. Place a layer of aluminum foil over the brisket and refrigerate overnight.
- 4). Load the smoker's firebox with hickory or mesquite wood chunks. Mesquite smoke is a Southwest favorite. Hickory tends to be more popular among barbecue enthusiasts west of the Mississippi. Again, your personal preference should be the deciding factor. Add a few balls of crumpled newspaper to light the fire.
- 5). Remove the brisket from the refrigerator and bring to room temperature while the smoker is heating up. Scrape the cooking grate on the smoker with a grill brush while the firebox is getting hot.
- 6). Soak 3 to 4 cups of additional wood chunks in a metal bowl filled with water.
- 7). Add half of the soaked and drained wood chunks to the firebox when the wood already burning turns to hot coals. The soaked wood will help produce smoke.
- 8). Remove the brisket from the bake pan and place on the smoker's cooking grate, fatty side up. As it heats, the fat will melt down through the brisket and help tenderize the meat. Close the smoker cover and adjust the vents.
- 9). Prepare a mopping sauce of three cups apple cider vinegar and one cup of brown sugar, pouring the mixture into a saucepan.
- 10
Measure the temperature of the cooking chamber with the thermometer. The ideal temperature for a long brisket smoke is 225 degrees Fahrenheit. - 11
Smoke the brisket on the grill for one hour per pound, basting the meat with the mopping sauce on all sides every hour. Close the smoker immediately after each basting to minimize heat loss. You should also check the firebox to add additional wood chunks and soaked wood, as necessary, to sustain the fire and smoke. - 12
Insert a meat thermometer into the thickest section of the brisket at the end of the long smoke. The meat is done when the brisket registers an internal temperature of 180 degrees Fahrenheit. - 13
Transfer the brisket to a serving platter using hot mitts. - 14
Cut the meat diagonally, against the grain, for tender slices.
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