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Smoker | |
| 1 brisket point your favorite rub beef stock your favorite BBQ sauce | |
| Step 1 - Trimming: If using a whole packer brisket, start by trimming all the excess fat off of the top side of the brisket. You’ll want to leave 1/4-inch of fat across the bottom side. Also, make sure to remove any silver skin that you see. Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat. Using a sharp knife, separate the point from the flat by cutting along the layer of fat that divides the two pieces. Once they have been separated, trim off any excess fat on the point side. Step 2 - Seasoning: Liberally season both sides of the point with your favorite rub Step 3 - Smoke: For maximum wood-fired flavor use Hickory or a blend of hickory apple and pecan. Smoke at 250 degrees F and smoke until brisket reaches an internal temperature of 170 degrees F, about 4-5 hours. You can easily monitor the temperature with our Digital Instant Read Thermometer. Once it hits 170 degrees F, remove from grill. Step 4 - Cube: Remove brisket from grill and cut into 1-inch cubes. Place cubes in a disposable metal pan and add 1/2 cup beef broth to the pan. Cover pan with aluminum foil. Place pan back in grill and cook for an additional 1 1/2 hours. Step 5 - Sauce: Remove foil from the pan and add 1 cup of your favorite BBQ sauce. Place the uncovered pan back on the smoker and cook for 60-90 minutes or until all the liquid has reduced and the sauce has caramelized. Allow to cool slightly and serve in sandwiches, nachos, poutine or alone. Enjoy! | |
Unrated | |
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