Serves: 4-6 BE SURE TO START THIS EARLY IN THE MORNING! Trust me...it's worth every minute of it!
Course: Beef, Main Course
Keyword: Smoked Brisket
Any dry meat rub,, I use Stubb's
5poundbeef brisket,, bring to room temperature
Hickory and cherry wood smoking chips
Prevent your screen from going dark
Preparing the Brisket
Rub both sides of brisket with seasoning. Let rest while preparing the chips and the grill.
Preparing the Wood Chips
Fill a disposable aluminum tray with 2 handfuls of hickory wood smoking chips and 2 handfuls of cherry wood smoking chips.
Add water and cover to soak for 20-30 minutes.
Drain water, keeping the wood chips then return the chips to the aluminum pan.
Cover pan with foil and with a BBQ fork, liberally poke holes to vent (about 40 holes).
Preparing the Grill
Lighting all burners, preheat the grill (we use a 3 burner gas grill) to 500°F.
Once grill is preheated, turn off all burners except the far left one.
Adjust the left burner to the lowest setting.
With heat resistant mitts, take grate off grill and set covered aluminum tray of wood chips on top of lit burner.
Return grate back on top of aluminum tray.
Smoking the Brisket
Place seasoned brisket on the grate above the tray of wood chips.
You want the grill temperature to settle between 225°-250°F. Try not to open the grill cover, the wood chips will begin to smoke within ½ hour.
Slow smoke/grill for 8-10 hours, flipping ½ way through cooking, after about 4-½ hrs.
Meat is done when the internal temperature is a minimum of 185°F. Well done.
Remove brisket and wrap in foil for ½ hour to let the juices/meat set.
Slice against the grain.
The reason for cooking the brisket well done is because you want to break down all the fat and collagen fibers in the meat. This is not the cut of meat to cook to rare or medium; brisket is most often cooked well done for maximum tenderness and flavor.