I've smoked quite a few briskets over the years now and this method in the video is my favourite way to smoke brisket!
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You honestly can't beat a brisket in an offset smoker! The real wood fire, the smoker design and the air flow just make a huge difference in my opinion!
I've also tried so many different methods to smoking brisket, wrapping in foil, wrapping in butchers paper, not wrapping at all and i've had the best results when boating a brisket! Plus saving that rendered fat and using it during the cook makes a big improvement too!
This brisket was around 5.3kg before being trimmed. I basically trimmed any excess fat, silver skin and any thin edges. Whilst trying to maintain a uniform and aerodynamic shape.
Then it was seasoned and smoked at around 275F/135c for around 5 hours before we boated it. Then it went for another 2.5 hours or so until it was probing tender. I rendered down the fat from the off trim and used that in the boat and wrap when resting. Then the brisket was rested for 2 hours and it came out amazing!
Here's some of my most commonly used products:
My BBQ rubs and Oklahoma Joe's Smokers (use code KZfaq10 to get 10% off your purchase): www.lownslowbasics.com.au/
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.au/itm/225214849753
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com.au/cutlery/fib...
Smoking wood: www.naturalsmoke.com.au/produ...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat.com.au/
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#brisket #bbq