Finally – Mouth Watering Brisket

Okay! So if you have been following this blog, then you know that I have been struggling to figure out how to smoke brisket on my stick burner. And let me tell you, it has been a battle, but I think I have finally got the upper hand. I think I figured out how to make everything come for the kind of smoked brisket that my wife is just tickled with. And that was my goal. She is not as big a fan of barbecue as I am, but when she is in the mood, brisket is her smoked meat of choice.

This time of year we smoke all the meats we like, ribs, chicken, brisket, butt or loin, to get us through the winter months when we cannot barbecue. Now that it looks like I got brisket figured out, we will be smoking 2 or 3 full briskets in the late fall each year from now on.

So, how do I get the kind of juicy, melt-in-your-mouth brisket that my wife just loves? It’s pretty simple actually. We prep the brisket in our usual manner. We give it a good rub down with a layer of yellow mustard. Then the whole brisket get coated with the wife’s secret rub. From there it goes to the smoker. While the brisket is being prepped, I get the smoker going with a chimney full of charcoal with some oak and sugar maple sticks for a flavor combination that the wife and I both like.

I let the brisket cook/smoke for 6 to 8 hours at a really low temperature. The purpose is to let the meat absorb all the smoke that it can, for as long as it can. After the initial smoke, the brisket gets wrapped in aluminum foil. Once it is wrapped, it goes directly to the electric smoker where it spend the next 12 hours or so cooking overnight at around 100° – 150°. From there, the brisket gets to rest and cool before getting sliced up, vacuum sealed and put in the freezer.

If you take a look at the picture of the finished smoked brisket, you will see that wile it is cooked to perfection, my method produces something that is juicy and quite tasty. You will also notice that this brisket has a rather nice smoke ring which is where all the oak and sugar maple flavor is at. While I am a big fan of slow cooked, barbecue pork, the way my wife and I prepare and cook brisket has made me a fan of it and I am interested in finding out what other cuts of beef I can smoke for a great meal.

While there might be some out there that may think that the way I get the kind of brisket we like is cheating, but I am of the mind that how you get it isn’t near as important as how it tastes when all is said and done. If you do some checking around the Net, you will find all kind of “experts” willing to tell you how to do things, but you are the only one that knows what you like and if you get into smoking on your own, you will develop your own methods that work for you that allow you to produce the desired results each and every time.

Keep in mind, that as far as I am concerned, when it comes to barbecue – nothing is in concrete. Take what you read on the NET, even my experiences here, and use it as a guideline. Modify and adopt whatever information you find interesting to fit your equipment and needs. Enjoy what you do when you barbecue and how you do it.

Until next time . . . enjoy the kind of smoking that tastes good!

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