ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your brisket for smoking for the best results it begins the day before . When starting out you will want to look over your brisket and trim off any unwanted exterior fat and extra bits of meat that might burn or dry out during the cooking process. Once it has been trimmed up, I like to apply a light coating of yellow mustard as a bit of a binder which will allow you to apply a little bit of a heavier coating of BBQ rub. After the trimmed brisket has been slathered with the mustard, apply a liberal coating of our MAD COW beef rub to both sides of the brisket. With your brisket seasoned with the BBQ rub, place it into the fridge overnight and allow the salts that are in the BBQ rub to dry brine into the core of the brisket. This will help season the brisket to the core and provide great flavour with every bite! If you don't have the time to dry brine your brisket in the BBQ rub it's not the end of the world.
Once the brisket has been dry brined, remove it from the fridge and let it sit at room tempreture while you get your grill set up for a long low and slow cook! To set up the grill place in about 20 briquettes into the Slow N Sear and let the get fully lit. When the coals are fully lit, fill up the remainder of the Slow N Sear as well as the water reservoir and let it come up to tempreture. If you aren't using a Slow N Sear attachment which I highly recommend then set up your grill using the snake method with a target tempreture of around 250F.
With our grill temperature locked into around 250ºF, place the prepared brisket onto the grill opposite the coals and put in a leave-in remote thermometer to begin monitoring the internal temperature of the brisket as it cooks. Lastly, add in your favourite hardwood for some added smoky flavour. Next, close the lid and begin smoking your beef brisket. After 3.5 - 4 hours, open the grill and check the progress, and give any spots that are starting to dry out a spritz with a combination of water/apple cider vinegar. At this point in the cook, the brisket won’t be nearly ready but you will want to start monitoring the exterior for bark formation. It is important that the bark forms well and doesn’t scratch off - you want it fully adhered to the meat.
After around 6.5 - 7 hours, the bark on our brisket was fully set and we had an internal temperature of around 160ºF. With the bark set, place the brisket onto some butchers paper and the either spritz the brisket and butchers paper or pour on some beef tallow that was rendered down from the beef trimmings. Next, tightly wrap your brisket with food safe butchers paper and place it back on the grill. At this point you will continue cooking until you have an internal temperature between 200ºF-205ºF (or probe tender). Once your brisket is probe tender, remove it from the grill and place it in a cooler to rest for around 2 hours.
After your smoked beef brisket has rested, unwrap the brisket and slice against the grain on the flat - usually around 1/4 inch. When you get to the point spin the brisket to slice against the grain of the point - usually around 1/3-1/2 inch slices. That's it, now dig in and enjoy your feast!