Ingredients
- 13-18 lbs whole “packer” brisket (at least USDA Choice Grade)
- 2-3 Tbsp coarse salt
- 1/2 cup Dizzy Pig Cow Lick beef rub (our Crossroads Southern BBQ rub is also excellent, or use your favorite beef rub)
- 1/2 cup brewed black coffee (for foil wrap)
Brisket injection — Optional (makes enough for 1 brisket)
- 2 cups beef stock (the richer and beefier the better
- 2 Tbsp salt
- 1 Tbsp MSG (optional)
Instructions
- With sharp knife, trim off all membranes, silver skin, and globs of fat off of the top side of the “flat”
- On the other side, you’ll usually see a substantial layer of fat that covers the point, and part of the bottom of the flat. Trim fat off the point muscle (thicker half of brisket) to expose the meat, but leave all the fat on where it covers the flat. That will protect it from the drying heat.
- Mix injection ingredients (if you are injecting)
- Inject brisket evenly against the grain in both the flat and the point
- Sprinkle some salt on the brisket. Dizzy Pig seasonings are not heavily salted. It’s a big piece of meat and can benefit from the additional salt. If using a very salty seasoning, skip this step.
- Season brisket liberally on all sides. We typically use 1/2 cup of Dizzy Pig Cow Lick on a 12-14 pound brisket.
- Prepare your smoker with charcoal and/or wood, and stabilize at 235-240°F.
- Ensure that your smoke is clean and sweet smelling. The last thing you want is a strong bitter smoke on your brisket. Use quality charcoal, dry wood, and give the fire time to burn cleanly. I use red oak, but hickory, maple, cherry and many other woods are excellent. Use what is available in your area, or your favorite.
- Place brisket on cooker, fat cap down and with the “point” end toward the hotter part of your cooker.
- Cook for approximately 8-10 hours until brisket has formed a dark flavor crust, and is approximately 165-175°F internal temperature.
- Double wrap in aluminum foil, or place it covered pan. Add about 1/2 cup liquid…brewed coffee and/or beef stock are my choice.
- Return tightly wrapped brisket to smoker, and cook for 2-4 more hours. Be careful not to puncture foil and lose your liquid.
- Begin checking tenderness when internal temperature in the thickest part of the flat is 195°F. Your thermometer probe should slide in and out with little resistance. If it tugs back on you, wrap it back up and check again in 15-20 minutes.
- Once tender, remove from cooker, cover with towels/blanket or place in cooler, and rest for 1-3 hours before slicing.
- When ready to serve, separate point and flat along fat line between the 2 muscles
- With sharp carving knife, cube point
- Slice flat across the grain
- Serve
