Brisket is one of the biggest icons of American BBQ.
There's a few different ways to do it. In this brisket cook, we took it overnight very low and slow. We used our own seasonings but Texas style salt and pepper (or your favorite beef rub) works just fine too.
Want a visual guide? Watch the video!
- 1 12-16 lb packer brisket, untrimmed
- Cali Gold Rub (or preferred beef rub)
- 1 tbsp kosher salt
- Set smoker to 180 degrees indirect heat
- Trim fat side of brisket to 1/4in thickness, being sure to remove any hard deposits or stringy fat along the long edge
- Flip over and remove any excess fat and silverskin off the lean side.
- Season generously with rub of choice, holding shaker/jar at least 8in above meat for more even coverage.
- Once rub is applied, let meat sit at room temp for 15-30min
- Place meat in the smoker with the fat side facing the heat source and close lid. Let smoke overnight for at least 12hrs at low temp
- 12hrs or next morning, wrap brisket in two sheets of butcher paper tightly, increase heat to 250 and smoke until internal temperature reaches 203
- Let rest in cooler or oven still wrapped for at least 1hr up to 4hr.
- Slice flat side across the brisket, turn point side 90 degrees and slice. Or, dice into 1.5in cubes and use for burnt ends
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