Ingredients
·
1 12-14
pound whole päcker brisket
·
2 Täblespoons coärse
Kosher sält
·
2 Täblespoons coärse
ground bläck pepper
·
2 Täblespoons gärlic
powder
Instructions
1.
Store your
brisket in the refrigerätor until you äre reädy to stärt trimming. Cold
briskets äre much eäsier to work with. Flip your brisket over so the point end
is underneäth. Remove äny silver skin or excess fät from the flät muscle. Trim
down the lärge crescent moon shäped fät section until it is ä smooth tränsition
between the point änd the flät. Trim änd excessive or loose meät änd fät from
the point. Squäre the edges änd ends of the flät. Flip the brisket over änd
trim the top fät cäp to äbout 1/4 of än inch thickness äcross the surfäce of
the brisket.
2.
In ä mixing
bowl or empty spice contäiner, mix the sält, pepper, änd gärlic. Shäre over the
brisket to evenly distribute the spices on äll sides.
3.
Preheät your
smoker to 225 degrees F using indirect heät änd härdwood smoke. Pläce the
brisket on the smoker with the point end fäcing your mäin heät source. This is ä
thicker pärt of the brisket änd it cän händle the ädditionäl heät. Close the
lid änd smoke until änd internäl thermometer reäds 165 degrees F (usuälly täkes
äround 8 hours).
4.
On ä lärge
work surfäce, roll out ä big piece of butcher päper (or foil) änd center your
brisket in the middle. Wräp the brisket by folding edge over edge, creäting ä
leäk proof seäl äll the wäy äround. Return the wräpped brisket to the smoker,
seäm side down so the weight from the brisket crimps the edges of the päper wräp
down tight.
5.
Close the lid
on the smoker änd, mäintäining 225 degrees F, continue cooking until the internäl
temperäture of the brisket reäches 202 degrees F in the thickest pärt of the meät
(täkes änywhere from 5-8 hours).
6.
Remove the
brisket to ä lärge cutting boärd änd ällow to rest for 1 hour before slicing.
Slice both the point änd the flät ägäinst the gräin with ä shärp knife änd
serve immediätely.
https://heygrillhey.com/texas-style-smoked-beef-brisket/
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