04/22/2018
I got asked, so ill answer. Here is our way of doing Brisket and what we use. Im using the same recipe I would use on my stick burner, same wood, same time and temps.
***Every single brisket cooks different so times can and will vary quite a bit, its done when its done!***
First select a Good Brisket...I trim mine up and cut the fat down to about 1/4 of a inch. Next I inject our brisket with Butcher BBQ Prime Brisket Injection (Added Moisture). We then coat the entire brisket with Butcher BBQ Grilling Oil Butter Flavor (Good Binder & Helps create a great bark....ever had a butter burger? Same concept!). Moving on we cover the entire brisket with a light coat of Sucklebusters SPG Rub and let it rest until it comes up to room temperature.
While the brisket is napping fire up your smoker, we use Cherry one of my favorites. Its not a heavy smoke, but adds great color and mild flavor, I want the Beef to be the stand out! I like running at 225 but will run at 250 if time is a issue.
Now that my brisket has come up to room temp onto the smoker it goes. In my stick burner I have a built in water pan, on a pellet you can use a aluminum pan filled with water or juice. I place the Brisket Point Fat Side Down towards the heat. We are currently using a Thermoworks Smoke Temp Gauge for our internal Probe and a Thermapen MK4. Now close that lid and let her roll.
I try not to open the lid until the internal probe reads 165. When it does off it comes and gets wrapped in Kraft Pink Butcher Paper. If i have any injection left ill usually add a little before I wrap. I put it back in the smoker and leave it there till it hits 203....I never worry about the so called dreaded stall, I'm off making my sides and getting other things ready.
When it hits 203 I take it out leaving it wrapped in the butcher paper, and wrap it in a heavy towel and place it into a cooler for 2 hours.
Times Up! Now slice and eat eat eat!
*** Why do I wrap & Rest?***
Wrapping holds in the moisture, its easier to keep briskets from drying out, and can even help along in the cooking process. Holding in all that moisture will allow a brisket to slowly braise in its own juices and is a pretty solid guarantee against dry brisket. For this reason it’s often referred to as the “Texas Crutch.” During the resting process degraded and dissolved proteins slightly thicken the natural juices as they cool during resting. The thickened liquid then escapes more slowly when the meat is sliced.
