Smoked Brisket 220
- 15 lb brisket (packer, after you trimmed it will be around 9-10 lb)
- .25 cup Dawgs Bark
- 48 hours ahead of time trim the brisket. Cut out the nut and shave off the top fat to about 1/4” thickness.
- Coat the brisket with Dawgs Bark, cover and place in fridge for 48 hours.
- Smoke day, at 7 AM, set brisket on counter and get your indirect pit smoked primed and to a target temp 220. Mine jumped around in this Texas heat quite a bit from 210 to 240 keeping me on my toes. Just try to get the majority of temperature at 220 throughout the cook. It’ll sync in.
- At 8 AM place you brisket on the pit fat down with a temperature probe stuck into the middle. Close up the pit.
- Man the pit until the brisket’s internal target temperature of 195.
- At 6 PM it hit 190 internal. 11 hours
- At 8 PM it hit 195 internal (the stall). 2 hours
- At this point keep probe in meat, pull brisket. and wrap it in foil.
- Take brisket inside and let rest on counter (heat safe) until the internal temp drops to 120. This was 12 PM for me. 4 hours
- Total soak 48 hour
- Total cook 17 hours
- Total plan time 65 hours
- Finished brisket weight 5 pounds
- If you want to eat brisket by dinner you'll have to start smoking around 11 PM the day before. This stunt was pull a day ahead Thurs because the due date was Friday. Allowed me to keep normal sleep pattern.
- Get after it!
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