Smoking The Brisket
About an hour before you are ready to start smoking the brisket, get the smoker fired up and while it is getting ready take the brisket out of the fridge and set it on the counter to allow it to warm up just a little before placing it in the smoker.
Once the smoker is up to 225 degrees and smoking, place the brisket in the smoker fat cap up to start with and leave it alone for about 2 hours.
After 2 hours begin mopping the brisket with a butter/Cajun seasoning mix that I call “mop water”.. every 1.5 hours you will mop the entire top and sides of the brisket, flip it over and mop the new top side as well.
Mop Water Recipe
1 cup of water
1 stick of REAL butter
2 tablespoons of Cajun seasoning
Microwave to melt the butter into the water, add the seasoning and mix well. You will need to repeat this step every 1.5 hours just before it is time to mop the meat and flip.
Brisket time is figured at about 1.5 hours per pound so assuming you have a 10 pound brisket, you will be looking at a 15 hour time in the smoker.
Repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker.
Place the smoked brisket on the counter and let it rest undisturbed for about 30 minutes before slicing to allow the juices to redistribute throughout the meat.
Note: some folks smoke briskets fat side down the entire time as they say it protects the meat from the harsh heat that rises up from the bottom of the smoker grates.
I flip every 1.5 hours and kind of get the best of both worlds.. letting the fat cap melt and help baste the top while allowing the fat cap to protect the meat some as well and I get great results so I see no need to change.
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