I don’t care about your past
I just want our love to last
I don’t care darlin’ about your faults
I just want to satisfy your pulse
“Cold Sweat” by James Brown
I’ve made quite a few briskets in last couple of years, it took me until about two months ago to achieve perfection. Unlike pork butt, brisket can easily be dried out if cooked too long, nine hours at 250 F seems to be the perfect time and temperature. Don’t be shy with the seasonings, it is a big hunk of meat. I like putting three or four nice, fatty slabs on a cheap bun with a good dousing of barbecue sauce.
Ingredients:
10 pound whole brisket
Rub: Salt, garlic powder, lots of black pepper
Smoking wood: hickory,oak or pecan is good for brisket
A smoker
A thermometer
Charcoal
Buns
Your favorite barbecue sauce
Directions:
- At least one hour before cooking, remove brisket from fridge
- Trim any large chunks of fat to about 1/2 inch
- Prepare smoker to cook 250 F and insert 3 large chunks of hickory inside unlit coals and four large chunks on top
- Season brisket liberally (and I mean liberally) with salt, pepper, and garlic powder
- Place brisket fat side down and flip about every two hours, for a total of about 9 hours
- Remove from smoker, cover with foil, and let rest for at least 1 hour
- Cut brisket across the grain in ¼-1/2 inch slices, serve with your favorite barbecue sauce
