How We Smoke a Brisket

We trim the fat side to about 1/8th inch of fat. Our smoker is a Grill Dome ceramic smoker, but any smoker will work. Grills can also work, just set them up for indirect heat. We use a Terra Cotta saucer, intended to hold a flower pot, covered with foil, to create an indirect heat situation. We place it on a rack beneath the main grill, just above the lump charcoal. This can be done on a grill by shoving all of the charcoal to one side, or by putting a disposable pan under the meat. We like hickory chunks for the smoke.

We stabilize the smoker at 225 degrees F.

After the Brisket gets near room temperature, we coat it with yellow mustard and cover it with our brisket rub. It then goes into the smoker where it stays for five hours. We smoke whole briskets in the 10 pound range. If you smoke a small or trimmed brisket, just smoke for three hours. We shoot for 140F to 170F at this stage.

We then insert a temperature probe, between the flat and point. We put the brisket into a Pan Saver bag(which is good to 400F) and tightly wrap with plastic wrap, then with foil. We don't want the melting plastic wrap or the foil to touch the brisket. Without Pan Saver bags, just wrap tightly with foil. The brisket goes into a preheated oven at 225F. In the summer we return it to the smoker. We take to brisket to 205F in the oven. (This is where the above video picks up. When the video was made we removed the brisket at 210F) Remove the brisket and let sit for several minutes to an hour before carving.

We feel that the wrapping creates an environment that helps the collogen melt, and this is what makes this cut of meat tender.

This page started out focused on Corn Free Barbecue Sauce and other Corn Free recipes, and they are still available Here but will become much more. In the meantime, if you are allergic to corn or just want to cut down on High Fructose Corn Syrup, head over Here and check them out.

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