Easy & Juicy Brisket Recipe

Directions

Brisket Selection

1. When selecting a brisket at the store look for even sized briskets. Your goal is to have the point and flat similar in size for an even cook.

2. Pick up the brisket and feel it, you want a flexible piece of meat with as little hard fat on it.

3. Price! Check your stores for pricing oftentimes in Texas if store A doesn’t have them on sale Store B will.

The Preparation

1. Remove it from its packaging and pat it dry 

2. Trim all hard fat off the brisket along with any silver skin 

3. Trim the fat side of the brisket down to about a ¼ inch leaving a nice fat cap on the brisket 

4. Trim the edges round to remove any points that will dry out during the cook 

5. After the trim, start seasoning the fat side using Gunpowder Steak & Brisket Seasoning & Ma Deuce Steak Seasoning (We use a 70/30 combo of Gunpowder to Ma Deuce). If you want to keep it simple use our Platoon Sergent SPG or Standard Issue SP

6. Let the brisket sweat for 10-20 minutes before starting the cook

7. We always recommend using a temperature probe while cooking to help with accuracy

The Smoke

1. Set your smoker from 225-275 (for most smaller grills like pellet and ceramic we recommend a lower temperature due to the lower amount of airflow)

2. For us Texas boys, we love post oak to use for our wood to smoke. But feel free to use what is popular in your area to mix it up! 

3. Place the brisket fat side down and let’s get smoking! 

4. RECOMMENDED spritz your brisket every 20-30 minutes with either water or apple juice

5. After about 4 - 4.5 hours check your temperature and at 165-170 degrees internal its time to wrap

6. Using butchers paper or tin foil lay out two sheets overlapping by 3” and set your brisket on one end

7. BONUS add beef tallow or butter when you wrap for extra flavor and juice

8. Tightly wrap your brisket leaving little to no air pockets and return to the smoker

9.  Smoke until the temperature reaches 200-205 degrees internal at this point probe the brisket with your thermometer to make sure it’s tender to liking 

10. Remove and rest in a dry cooler or oven (turned off or on the lowest setting) for 1-3 hours at minimum. This is one of the most important parts that people mess up. You can rest longer if needed, just make sure it stays above 135 degrees. We have done this for up to 30 hours with great results.

11. When you are ready to eat, remove the brisket and start slicing against the grain starting from the flat (thinner side) working to the point. 

12. About halfway through the brisket, you will need to change direction by about 90 degrees as the grain changes in the point.  

13. Now plate it with your favorite sides and enjoy it with your friends and family!