Dads Smoked Brisket
Category: Dinner
Prep time : 1 hour
Cook time : 12-22 hours
Total time : 1 day
Makes: depends on weight of meat
Scale recipe by: ×
Full brisket (point and flat)
salt
pepper
garlic, granulated
Trim and season the brisket.
Heat smoker to 225+ F, with heavy smoke from oak, hickory, or mesquite. Dad prefers 250 F for prime grade, 225 F for choice grade. Might go slightly warmer if in a hurry.
Place meat on smoker hump side up.
Cook time depends on smoker and size of meat. Plan for 12-22 hours, but it might be done in 9. Kamado-style vertical smokers tend to cook faster.
Keep heavy smoke until meat hits stall, 160-165 F. Continue cooking until meat reaches 190-205 F using one of three methods below. Lower finish temps (190-193 F) will give sliceable brisket. Higher finish temps (200-205 F) will give pulled brisket.
Stall Method #1: Wrap meat in foil and place on sheet tray (to make it easier to pick up later). Continue smoking until meat is done.
Stall Method #2: After stall, baste meat every hour.
Stall Method #3: After stall, braise meat in dark beer until done. "Texas crutch"
Heat smoker to 225+ F, with heavy smoke from oak, hickory, or mesquite. Dad prefers 250 F for prime grade, 225 F for choice grade. Might go slightly warmer if in a hurry.
Place meat on smoker hump side up.
Cook time depends on smoker and size of meat. Plan for 12-22 hours, but it might be done in 9. Kamado-style vertical smokers tend to cook faster.
Keep heavy smoke until meat hits stall, 160-165 F. Continue cooking until meat reaches 190-205 F using one of three methods below. Lower finish temps (190-193 F) will give sliceable brisket. Higher finish temps (200-205 F) will give pulled brisket.
Stall Method #1: Wrap meat in foil and place on sheet tray (to make it easier to pick up later). Continue smoking until meat is done.
Stall Method #2: After stall, baste meat every hour.
Stall Method #3: After stall, braise meat in dark beer until done. "Texas crutch"
Submitted by Darren on 2020-10-28