Beef brisket was the hardest for me to learn. But now that we have mastered the art of smoking brisket. It is simply the best!!! Definitely worth the expense.
- Cover the meat completely on both sides with a thick layer of Cupid's spice rub. The spice rub should prevent you from seeing the flesh. Rest for at least 30 minutes, or until the rub appears wet (may also rest overnight; just make sure the brisket is covered to prevent drying out in the fridge).
SmellaQue Tip: Season your brisket the night before if you want a noticeable smoke ring. When you cut a cross section of the brisket, the salt and sugar in the spice rub will create a smoke ring that is about 1/4" thick around the meat. - Heat the smoker to 275 or 250 degrees. For taste, add wood chips or pieces.
- Place the fat side of the brisket down on the smoker for 1-3 hours.
- To keep the brisket moist, at around the halfway point, when the bark has hardened (you cannot easily rub it off with your finger), melt 4 tablespoons of margarine and pour it on top of the brisket. Water can be sprayed, however it usually just evaporates or steams off.
- Spread out heavy-duty aluminum foil or pink butcher paper at the three-hour mark. With the fat side facing down, tightly wrap the brisket in foil or paper along with a can of undiluted beef stock. In case it leaks, I normally put the foil- and butcher-paper-wrapped beef onto a sizable aluminum skillet (like a turkey roasting pan).Place the brisket back onto the smoker at 275-300F or into the oven at 300F and cook until a bamboo skewer or probe comes out tender (about another 2-3 hours). The brisket will probably be probing tender between 190 and 205F if you use an instant read thermometer.
- "Probe tender" refers to the lack of resistance encountered after inserting the probe, which makes it feel as smooth as butter.
- You are nearly done cooking if the probe glides into the brisket and it feels like peanut butter (with only a small resistance). Cook for at least an additional 15 to 30 minutes, then test again.
- The brisket needs extra cooking time if the probe slips into it and it feels like raw meat or steak (with quite a bit of resistance). Cook it for an additional 30 to 60 minutes and test it.
- Allow the brisket to rest for a minimum of one to two hours by placing it in a cooler with the lid slightly ajar or by placing an old bath towel on top of it on the counter (keeping the foil/paper on). The brisket is kept warm by the cooler or cloth. The brisket has the chance to slowly cool (which is crucial to keeping it tender) and absorb moisture at this point. The fibers have a tendency to stiffen and the brisket won't be tender if it cools down too rapidly.
- Cut the brisket against the grain in pencil-thick pieces. Try not to consume the brisket straight off the cutting board.