brisket notes

TechniqueNotes/smoked_brisket.md

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+## Smoked brisket notes
+
+### Ingredients
+
+- brisket
+- salt
+- rough cracked pepper
+- neutral oil
+- granulated garlic
+- onion powder
+- hicory chips
+
+### INSTRUCTIONS
+
+#### Night before
+
+Trim fat and salt both sides liberally.
+Put on a rack inside a sheet pan uncovered in the fridge overnight
+
+#### Day of
+
+Estimated cook time is around 8 hours
+
+- Set smoker for 220 and allow to heat up while prepping - do not use water in the pan
+- Lightly coat the brisket with oil and rub in onion powder, garlic, pepper and a little more salt
+- Add two probe thermometers on in the thick side and one in the this side
+- Smoke for ~5 hours until the temperature stalls at ~165 degrees 
+- Add wood chips every 45 minutes to ensure good smoke while keeping the vents less than 1/2 open
+- Wrap in foil or butchers paper (preferred) and up the smoker temperature to 245 until thin end is ~210 degrees
+- Rest for 1 hour before eating