Ingredients: |
Ingredients: 1 whole packer brisket, about 12 pounds, untrimmed, USDA Choice grade or higher
1 ounce beef broth per pound of raw meat for injecting
1/2 teaspoon Morton’s kosher salt per pound of meat after trimming
1/2 cup Dizzy Pig Rub
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Directions: |
Directions:Fire up your smoker and set it up for indirect cooking at 225º.
Trim off most of the fat cap but leave about 1/4". Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1" apart and backing it out as you press the plunger. This meat takes so long to cook that the extra moisture helps keep it from dehydrating.
Salt the meat about 12 to 24 hours in advance so it can work its way in. Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in. Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke.
Put the meat on the cooker. Add about 2 cups (4 ounces) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don't let it dry out.
When the meat temp hits 195°F, start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. Its done usually somewhere between 195 and 205°F, usually at around 203°F. Put the meat, wrapped in foil, into a cooler. If the foil is leaking fluids put the meat in a large pan first. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F to slice it. |
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