Back to The Briskets of Love
- Pit that can hold the brisket away from heat.
- Your choice of chunk wood I use mesquite (it burns hot. In Texas most Texans use pecan or oak or both. Mesquite burns hotter while oak and pecan are a little easier to tame.)
- Lump charcoal
- 3 thermometers (Label them if needed like point, flat, ozone.)
- 24 hour ahead take brisket out of vac pack and run cold water over to clean crap off.
- Trim all fat on exterior to 1/4 inch thick.
- Cut brisket in half short ways to get your point and flat divorced.
- Pat dry and place on pan or something the can hold it.
- Sprinkle, pour or shake Dawgs Bark all over the briskets.
- Rub the Dawgs Bark in meat and as even as possible.
- Cover brisket tight and place in the refrigerator for 24 hours. Less to 6 hours will work too I just strive for 24.
- Set brisket on counter.
- Get your pit to 245 degrees in the ozone gauging by your thermometer hanging in pit offset from coals.
- Start the pit with charcoal and wood. Since we are smoking in a small pit ozone what I call the green (condensed) smoke can't mix with the air as quick to thin it out. Putting the brisket on too early in the green smoke will "tar" the brisket. So don't throw the brisket on condensed smoke, wait at least 45 minutes for it to thin out. Even when you don't see smoke it's there, your smoke ring will be fine.
- During the smoking process you'll need to get more heat at one point. At about 2-ish hours your brisket will stop taking in smoke. Before 2 hours add the smallest piece of wood you have to prevent the green smoke and after 2 hours lump coal is fine to keep the target temp in check. Go easy on this it's like salt, too much and you shit bombed the dish. Not enough heat then add another lump. This step will vary almost every time but an important part is battling your ADD.
- Now we got the pit to 245 place your briskets as far away from heat as possible. Don't allow fat drips on red hot coal during the burn.
- Stick a thermometer in each piece of brisket half way in. My thermometers have a leads to their display I can read without opening the pit and I highly recommend you collect a couple. I've seen them around for 5 bucks and pricey ones that port to one display via bluetooth. Depends on what makes you look good but outcomes are the same.
- Our only job is to keep the ozone at 245 degrees while monitoring the meats internal temp. We are looking at 12 to 18 hours.
- Internal meat temperature of one of the pieces (likely the flat) at 195 degrees yet? Great pull it and get in house.
- you: done? me: nope
- Place the 195 piece of brisket (prolly the flat) on a sheet of heavy duty aluminum foil and wrap it up tight. Wrap a 2nd time and place in cooler. Not a refrigerator just a no ice, ice chest. On the counter in an off oven is fine too.
- Rest your smoked brisket for a minimum 4 hours and I go 6. If your home is cold placing brisket to rest in a cooler lets the meat chill out slower which is better.
- Wait for the point to finish to 195 degrees and do the same thing in last on lines 10 and 11.
- I plan out smoking sessions like: Start smoking at 3am it finishes at 9pm. Start resting til 3am then fridge it. OR Start smoking at 5pm it finishes at 11am. Start resting til 5pm and eat it!
- While the brisket/s are resting you can hump out some side dishes.
- Fiddle with this if ya want just never pop 201 internal meat temp and the resting I would argue is the most important step.
- It's not hard but patients and having a good relationship with your pit helps a lot.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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