Sunday I wanted to smoke a brisket, not my original recipe, but a sweet Texas style brisket. I use a standard Texas style rub, but I load it up with brown sugar. I normally go to the butcher at the local grocery store, but this time I decided to go to a warehouse style store. I picked out a nice 8.22 lb brisket with a nice fat cap that ranged from about a quarter to half inch think across the top. I don’t really care how much fat is on the bottom side because I trim it off anyways. A little more than half of this brisket fed 8 people with enough for seconds or left over sandwich’s later.
Here is the recipe that I used for the rub:
This recipe should be enough for an 8 - 12 lb brisket.
- 1/2 cup Paprika
- 1/4 cup Sea Salt
- 1/4 cup Sugar in the Raw
- 1 1/4 cup Dark Brown Sugar
- 1/4 cup Cumin
- 1/4 cup Chili Powder
- 1/4 cup Fresh Cracked Black Peper
- 2 tbsp Cayenne Pepper
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Combine all ingredients into a mixing bowl and then transfer to an air tight container. You can keep this rub in your refrigerator or freezer for up to two weeks.
Here is the process that I use every time I smoke a brisket:
- Wet or Dry Rub
- Brisket
- 1.5 liter Apple Juice Martinelli's
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First things first, we need to trim up the bottom side of the brisket. We do this so that the fat does not burn and char on this side.
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Trim liberally, but not excessively. Also, on the fat cap cut diagonally, only about an eighth of an inch deep, across the brisket in two directions creating diamond shapes.
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Next, use your wet or dry rub and apply it liberally to the top, bottom and edges.
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Let the brisket stay out for no less than one hour at room temperature. While this is getting up to temp it's a good idea to get the smoker up to temp. Typically I use hickory wood with chunks of apple
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After the smoker is up to temp, 225 - 250°F, and the meat is up to about room temperature place the brisket in the smoker with a pan of apple juice (roughly half the bottle). Also, fill a spray bottle (one that has never been used for chemicals) about half way. Set the remainder of the apple juice to the side.
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Remember, DO NOT OPEN THE SMOKER UNTIL SPECIFIED TIMES. Also, keep the temp close to 250°F, not to fall less than 225°F or over 275°F.
"If you're lookin', it aint cookin'!".
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Once an hour, and only once an hour, open the smoker and spray down the brisket fairly heavy with the apple juice in the spray bottle. Generally, a brisket will take approximately an hour per pound. The one pictured is 8.22 lbs and took the full 8 hours.
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After 1 Hour
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After 2 Hours
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After 3 Hours
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Brisket 4 Hours
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Brisket 5 Hours
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Brisket 6 Hours
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After full 8 Hours and 10 minutes of resting wrapped in a heavy duty foil. The resting period is extremely important and if not done leads to tough dry meat. The rest allows the muscles to relax and reabsorb the juices from the meat.
