Ingredients: |
Ingredients: 1 12 to 14 lb brisket
2 sheets of 18 by 30 in unfinished butcher paper
seasoned firewood (preferably oak)
spray bottle of water, vinegar, or other liquid
desired slather ingredients, water based as to allow flavor of smoke to penetrate meat
1/2 c equal parts coarse black pepper and coarse salt
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Directions: |
Directions:Trim the brisket. Apply slather first, then the rub allowing the rub to stick to the meat. Then let the brisket warm up to room temperature. In the meantime, start your fire and check that the water pan is full. Build a nice coal bed using the wood. When smoker is at around 275, place the brisket on the cooker, with fat side up and brisket point facing the fire. Gently close the lid. Maintain a clean fire at or around 275 for 8-10 hour cook. Keep the lid closed for the first three hours. After that, start periodically (about 20-30 minute intervals) checking the color. Start spritzing occasionally with water or vinegar if brisket surface starts looking dry. At 6 hours, the internal temperature should be getting through the stall. Start paying attention to the bark formation and whether the fat cap is rendering. Think about wrapping soon. If the temperature is stalling but you don't have a sufficiently colored bark, consider bumping the cooker's temperature to push through the stall. When the bark is nice and crusty and the color looks even, remove brisket from cooker, spritz and wrap it in butcher paper. Return the brisket to the cooker and maintain fire. At 10 hours, start "feeling" the brisket with a thin towel. Take note of how it starts to feel soft and pliable under the point and the fat. As the brisket gets closer to being done, the whole point will begin to feel tender. Use a meat thermometer to check temperature. It should read between 190 and 203 degrees. Keep in mind that feel trumps all. If it feels tender, then its done. Take out brisket and let cool till internal temperature reaches 140 to 145. |
This recipe for Franklin's Brisket is from