Smoked Brisket

Preparation: 45 min
Cooking: 7 h to 8 h
Yield: 8 servings

Let’s talk about smoked brisket! In Britain, brisket is traditionally stewed or boiled. In Korea, it is boiled and preserved in soy sauce. In Germany, it is braised in dark beer and served with veggies. The Jewish community makes brisket in many different ways. One of these is a smoked brisket. They cure it, smoke it and then steam it (that is quite the process and can be seen as a variation on corned beef or pastrami). But the smoked brisket that I want to talk about is Simon’s mouth watering, juice dripping, heavenly smelling smoked brisket. The barbecue kind of brisket is, to us, simply the best. Better than all the rest (wait… where did I hear that before?). If you are in any kind of hurry, I suggest you hold off on this one. Cooking a smoked brisket is the perfect excuse to sit out in the yard away from the struggles of the homestead and drink a few cold ones. Take your time, relax and thank us when the day is done and your guests are asking for seconds.

Ingredients

Tools & Supplies

Marinade injector
Large aluminum drip pan
Wood chunks for smoking, preferably hickory, oak and/or pecan

Preparation

Preheat your smoker to 300°F.
Trim the brisket: Using a sharp carving or boning knife, trim off any excess fat, leaving a layer of approximately a ¼ inch on the fat cap. Flip the brisket and remove the thick layer of hard fat called “the deckle”, located between the point and the flat.
Combine 1 cup of beef broth to 2 tbsp of worcestershire. Inject the liquid into the brisket at several places in a checkered fashion.
Combine the Montreal Barbecue Rub and black pepper then generously season the brisket on all sides with the dry rub.
Place the brisket in your smoker, fat side down, and toss a few wood chunks onto hot coals for smoking. Cook the brisket until the internal temperature of the meat reaches 145°F on an instant read thermometer, or until the color of the bark is to your liking.
Place the brisket in a large aluminum drip pan, pour 1 cup of beef broth into the bottom of the pan and cover with aluminum foil. Place the brisket back to the smoker and cook until the internal temperature registers around 210°F. To test for doneness, push your thermometer’s probe down the brisket and aim for a soft butter consistency.
Let the brisket rest at room temperature for 1 to 2 hours before serving. Cut the brisket into ¼ inch thick slices against the grain and pour the cooking juices over the slices.