Brisket Texas Style
This is how I Smoke my Briskets
I usually buy my briskets at Sam’s; so far they have been very consistent in quality.
I try to find a “Choice” grade full packer with not too much fat and pliable, but not limp or stiff and around 12 pounds or so.
I do not inject or rub the day or night before. Not saying it is wrong, I just don’t do it.
The morning I am going to smoke (early) I get my brisket out of the fridge while I am getting my smoker fired up.
Take the brisket out of the Cryovac rinse it off and trim the fat cap down to about a ¼ inch.
Rub it down with olive oil and coat it with Course ground black pepper and salt, that’s it. (I have my
S & P already mixed in a shaker) Once my smoker is running at 225° I put it on. (Note: I will let my smoker get to 250° - 275° at first, so by the time I get the brisket on and the door closed it drops down to the 225° I’m looking for) I use a combination of charcoal and wood, hickory, pecan or oak, mainly because that’s what is available.
I let it smoke for about 6 hours, or until I am happy with the bark, then pull it and wrap in butcher paper or parchment paper. (I do spritz a few times prior to wrapping) either with just plain apple juice or 50/50 apple juice and apple cider vinegar, then back on the smoker till done usually another 6 plus hours. I then take it off wrap in a couple old towels and stick it in a warm cooler for an hour or so. (Before I wrap in the towels, I do unwrap the butcher paper a bit and take a look to make sure I am happy).
Pull it out, unwrap and slice. I always have a great bark and smoke ring, moist and tender. I like butcher paper because it will hold in some moisture and let it form a very good bark.
I did foil in the past, up until about 4 or 5 years ago and switched to BP. Sometimes I didn't wrap at all while on the smoker, but found I prefer the BP method.
I have used different rubs, injected and tried lots of different techniques over the years, but have settled on this one because my wife, kids, grandkids and me all like the flavor and texture. To me it brings out that real brisket/meat flavor. I am not saying this is the right or only way, just a very good way.
Edited by gary s - 7/10/15 at 4:55am