First time brisket step by step

[j.rigg97]

Just wondering if anyone would help me with a step by step brisket cook, things like selection, rub, injection all the way to when the pull it off, I've cooked pork, ribs and chick with great success but never a brisket and would really appreciate it.

Cheers jay

[robgunby]

I will give it a shot... first some preface.

Selection

Ask your butcher to order a full brisket so you can pick the section you want (a full brisket in the UK also has the plate on it). I usually take mine cut at the end of the flat, so I get point, flat and a little plate. Because it is being taken from a full brisket, I take the bones with it, and roast them for stock which you will need later. If you have a choice of briskets, get one with a good fat cap on it, about 1/4" is ok. Get one that has a large point section too if you can, as this bit is the most delicious and marbled. Trim away any excess fat, and if the fat cap is thicker than 1/4 - 1/2" you might wanna cut it down a bit.

Rub

Salt and pepper. All it needs, though it doesn't hurt to pat dry the brisket and slather it in American mustard first to help the seasoning stick and give it a kick. Don't add rub in advance, put it on just before the meat goes on the smoker.

Injection

I don't inject brisket, I don't find it needs it.

Step by step:

1) Take brisket from fridge and allow to come to room temp for half hour. Inspect it, trim it if needs be, and make a notch with a knife on one end to remind you which way the grain runs (hard to see when its black).
2) Apply salt and pepper to taste. I like a lot of both.
3) Smoke at 225 - 250F over a strong wood
4) At IT of 150F, wrap tightly in double lining of foil, adding a cup or so of hot stock (or beer or whatever liquid)
5) Continue to cook until IT reaches 195 MINIMUM - I usually go to 200

That's about it, apart from the true way of knowing when it's done - which is really by feel, and you'll get to know this as you cook a few briskets. When it hits about 190 you can start probing it. The probe should go in with no resistance, like through warm butter. The point should feel sort of wobbly.

If you want burnt ends, chop the point and throw it back in the smoker for an hour or so. Slice the rest of the meat against the grain.

Good luck!

[j.rigg97]

Thanks for the great advise will give it a try asap

[robgunby]

No probs hope it helps. Keep it simple the first cook to minimise variables. Don't hesitate to wrap it - it stalls upwards from 150 as the surface moisture evaporates. Foiling reduces cook time and ensures a moist, tender brisket.