Recipe
Prep
- Paper towels under brisket.
- Trim the brisket.
- Make a cut so you know where to start slicing it later.
- Season with salt and pepper 50-50 by volume.
- Apply a healthy dose. If in doubt, use less.
Cooking
- 225-250°F.
- Thick fat end towards the fire, fat side up.
- For 3 hours untouched.
- Spray every 45 minutes with apple cider vinegar and water (lots of spray to stop it drying out).
- Wait for the brisket to turn very dark, not quite black (good bark).
- Wait for the fat to render. You can poke it; it gives, translucent yellow color (not cloudy).
- If you hit the stall (around 150°F) it's time to wrap, though you can keep going for extra tenderness.
- Should be around 165-180°F (check the indicators above first).
Wrap
- Place brisket on wrapping paper.
- Spray the brisket and the wrapping paper.
- Wrap it by turning the brisket end over end, as tight as you can.
Cooking 2
- Continue cooking.
- Feels like soft butter when you poke the probe in.
- 203°F internal temp is time to pull it off the smoker.
Cooling
- Leave at room temp for ~1 hour until 180°F.
- Wrap in fresh butcher's paper for 6-12 hours.
- Safe to eat >135°F (reheat in oven at 170°F if necessary).
- Slice against the grain.
Original video