smoked_brisket.md 915 B
Smoked brisket notes
Ingredients
- brisket
- salt
- rough cracked pepper
- neutral oil
- granulated garlic
- onion powder
- hickory 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