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The Rub SocietyCooking a brisket low and slow on a smoker can yield incredibly tender and flavorful results. Here's a step-by-step recipe to help you achieve a perfectly smoked brisket
Ingredients
- Brisket: 6kg-7kg (whole packer brisket, including both the flat and the point)
- Rubs: The Rub Society illuMOOnati and Low and Slow Basics Beef Bounce
Instructions
- Preparation:
- Trim the Brisket:
Trim excess fat from the brisket, leaving about 1/4 inch of fat cap. This will help keep the meat moist and flavorful. Remove any silver skin or tough connective tissue. Link on how to trim a brisket - https://youtu.be/MTc5VAgZKL - Season the Brisket
- Generously coat the brisket first with Low and Slow Basics Beef Bounce as a base layer followed by The Rub Society Illumoonati, ensuring it’s evenly covered on all sides. Let it sit at room temperature for about 30 minutes to 1 hour to allow the rub to penetrate the meat.
- Smoking:
- Preheat the Smoker
- Preheat your smoker to 225°F (107°C). You can use wood chunks like cherry, ironbark or wine barrel oak for added flavor. Pre heat the wood chunks to ensure a clean burning fire
- Place the Brisket on the Smoker:
- Place the brisket fat side up on the smoker grates. This allows the fat to render and baste the meat as it cooks.
- Monitor and Maintain Temperature:
- Maintain a consistent smoker temperature of 225°F - 250°F (107°C - 121°C) throughout the cooking process. Avoid opening the smoker too often to ensure consistent temperature and smoke.
- Cook the Brisket:
- Smoke the brisket for about 1 to 1.5 hours per pound. For a 6kg-7kg brisket, this will be approximately 10-18 hours. The exact time can vary based on the brisket's size, thickness, and smoker conditions.
- Wrap the Brisket (Optional but Recommended):
- Once the brisket reaches an internal temperature of around 165°F (74°C) and has developed a nice bark (crust), you can wrap it in butcher paper or aluminum foil to help it cook faster and retain moisture.
- Continue Cooking:
- Place the wrapped brisket back on the smoker and continue cooking until it reaches an internal temperature of about 195-205°F (91-96°C). The brisket should be tender and easily pierced with a fork.
- Resting and Serving:
- Rest the Brisket:
- Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Slice and Serve:
- Unwrap the brisket and slice it against the grain for the best texture. The flat and point portions may have different grain directions, so be mindful of that while slicing.
- Serve your brisket with your favorite barbecue sauce and any other sides you enjoy.
