Dan ’ s Smoked Brisket
Ingredients
•
Dan’s Brisket Rub
•
Brisket (full packer)
•
2 cups beef broth
•
1 cup apple juice
•
Wood: white oak and pecan
•
Time: 10–12 hours
Directions 1. I start by rinsing my brisket. Coat the surface of the brisket with either butter or olive oil. This will give you an extra bit of flavor and give the rub something good to stick to. Then add your rub! As mentioned in the rub recipe, you can add the rub the night before to let the flavor really set in. This is optional. 2. Once your brisket is ready, place it in a foil pan fat side down and with the two cups of broth. I use a large turkey pan. The end of your brisket may go over the side of the pan, but I find that while smoking, the brisket will shrink up and fit just right. Make sure it’s the thicker end of the brisket that hangs over. The thicker end takes longer to cook and will be exposed to more heat. 3. Next, get your smoker ready. My wood of choice is white oak and pecan. My smoker of choice is the Char-Broil Offset Smoker, but if you have something different, that’s okay. You’re looking for a smoker temperature of 250 F. You want to smoke the brisket at 90 minutes per pound at 250 F.
forming on the brisket. It only takes a few seconds to open the smoker, spritz, and close the smoker to keep the temperature consistent. If you do end up smoking at a higher temp, you need to spritz more frequently, about every 30–40 minutes. 5. Once the internal temperature of the meat reaches 160 F, I take the brisket out of the pan and wrap it in two layers of butcher paper. Then, I place the wrapped brisket back in the smoker until it hits an internal temp of 190 F. This is just right for slicing. If you’re pulling, you can leave it in the smoker until it hits 208 F. When it hits that perfect temp, pull it, and get ready for one tasty meal! 6. One more thing: Don’t forget about the drippings in the pan. The fat, juices, and the remaining broth make for one heck of an au jus. Use it for dipping a brisket sandwich, or add the au jus back as you smoke or after you pull. It’s a flavor you don’t want to miss!
4. I keep a spritz bottle with apple juice nearby during the entire smoke. I spritz about once an hour as I see a crust
3 grillingandsmokingassociation.org
Made with FlippingBook flipbook maker