Method<\/strong><\/h3>\n\n\n\n1. Start with your brisket at room temperature, so if it has been in the refrigerator until this point, take it out and wait between 30 and 60 minutes for it to reach the ideal temperature.<\/p>\n\n\n\n
2. Trim the excess fat off of your brisket using your boning knife. Also trim the deckle and silver skin. Make sure that the fat cap is even so that your brisket cooks evenly.<\/p>\n\n\n\n
3. Put all of the ingredients for the spice rub (chili powder, salt, black pepper, brown sugar, oregano, crushed garlic, cumin, onion powder, smoked paprika, cayenne pepper) into a bowl and mix them all together. <\/p>\n\n\n\n
Make sure that you try the spice rub before putting it all over your brisket so that you know you’re going to like it! <\/p>\n\n\n\n
4. Put your gloves on and coat the brisket with your chosen binder. We love using mustard, but you can use whatever you think is going to enhance the flavor of your brisket the best. <\/p>\n\n\n\n
Now press your spice rub into your binder so that the meat is completely covered. <\/p>\n\n\n\n
Remember, more is more in this case! Keep adding until all of the meat is completely covered in spice. Make more of the spice rub if you need to, you won’t regret it. <\/p>\n\n\n\n
5. Preheat the smoker to 225 degrees. Add the wood chips of your choice (we like cherry) and wait for the inside of the smoker to come to temperature. <\/p>\n\n\n\n
Make sure that you are only putting your brisket into the smoker when there is thin blue smoke coming from it rather than thick black smoke. <\/p>\n\n\n\n
6. Add your brisket into the smoker with the fat cap in between the meat and wherever the heat source is. For example, if the heat source is at the bottom of the smoker, put the brisket fat cap side down. <\/p>\n\n\n\n
Set up your thermometer and add the water pan before closing the door of the smoker. <\/p>\n\n\n\n
7. Wait for three hours before opening the smoker back up. Add your chosen liquid for basting into the spray bottle. <\/p>\n\n\n\n
After three hours, open the smoker backup and spray your meat with your chosen liquid. Now do this for every 30 minutes. <\/p>\n\n\n\n
8. This step is only for if you experience a stall in your smoking process. <\/strong>If the temperature hits 145 degrees then slows down, choose a method to prevent the stall from lasting too long. <\/p>\n\n\n\nYou can either turn the temperature up to 300 degrees until the meat gets to 165, then turn it back down, or you can wrap your meat. <\/p>\n\n\n\n
Take your chosen wrapping material and wrap the meat so that there are no open spots where moisture can get out from. Baste the meat before sealing the wrap and put it back into the smoker. <\/p>\n\n\n\n
9. Continue smoking for another 4 hours or until you reach an internal temperature of between 195 and 205 degrees. <\/p>\n\n\n\n
Check the temperature over different areas of the brisket to ensure that it has cooked evenly. Give it a jiggle – if it looks like jelly, then it should be done. Take it out of the smoker. <\/p>\n\n\n\n
10. Allow your brisket to rest for an hour or until it reaches an internal temperature of 170 degrees. This will allow the juices to disperse through the meat and keep it moist. <\/p>\n\n\n\n
11. Slice your brisket and serve with your favorite side dishes! Enjoy and be proud of your amazing smoked brisket sitting in front of you. <\/p>\n\n\n\n