Brisket is considered by many to be the pinnacle of barbecue. Because of that, some folks will be intimidated to try it out. Have no fear because this video, done in collaboration with Omaha Steaks, will help you every step of the way!
INGREDIENTS
-1 brisket (about 12 lbs)
-1/3 Cup beef rub
-1/4 Cup beef broth
BBQ ACCESSORIES USED
-Digital meat thermometer
-Pink butcher paper
-Nitrile gloves
-Heavy duty spatula
DIRECTIONS
1. Fill charcoal basket full with a 50/50 mix of both lump coal and briquettes. Light coals on one side of basket for a longer burn time. Let coals burn with lid open until the side lit up starts to ash over a little. Place 3 chunks of oak wood from side to side in basket to keep smoke consistent. Place deflector in drum smoker, then grill grates. Let heat up to 250 degrees.
2. Trim fat on brisket down to about 1/4 inch on the fat side, trim some of the silver skin off on the other side. Also trim any skinny flaps of meat as they will burn during the cook. Season all sides with beef rub (salt, pepper, garlic powder blend).
3. Place on preheated smoker fat side up. Spritz once an hour with beef broth until internal temp of brisket reaches the 160-degree range. Remove and wrap tightly in pink butcher paper. Place back on grill and smoke until internal temp reaches 202. Remove and rest while wrapped for 60-90 minutes. Slice and serve.
Hit up my website at www.learningtosmoke.com for more!
Music: Glory Days
Artist: Philip E Morris
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MY FAVORITE BBQ TOOLS
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Thermoworks Thermapen: www.thermoworks.com/Thermapen...
Grill tongs: amzn.to/2Sc3dhq
Heat resistant BBQ gloves: amzn.to/2G3l3B3
Nitrile gloves for food handling: amzn.to/3jrZhoE
Dalstrong Chef's Knife: amzn.to/30c7je2
Heavy duty spatula: amzn.to/2RYIaPh
Cast iron skillet: amzn.to/3mSvyH6