I’ll leave the seasoning to you, that’s preference.
Put the point toward your heat source, fat side down
At 180°, 3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped (or until it hits your desired internal temp of 190-195). 30 minutes rest before you slice it
You have to wrap it unless you want it to take 24 hours. Inject with beef broth for more moisture. You MUST let it rest after you take it off the smoker. You can put it in a cooler with a tight seal to let it come down from 203° F slowly. Rub with only salt and pepper.
KISS rub. Keep it simple stupid. The more ingredients you put in a rib, the more likely you’ll get complex flavors with the smoke which is not good. The tried and true is Kosher salt and coarse black pepper. A coating of light olive oil can be used to make a binder. Overall, the BIGGEST tip for a good brisket is: choose a really good quality brisket. Many people get hung up on super low and slow. I’ve smoked brisket at the 220F range with no major issues. I know of people going much higher with success. Everyone has a preference of wood. I prefer oak. I don’t get too fastidious with it. Post oak is preferred. Red oak works. I feel hickory and especially mesquite, are way too strong.
Comments
Patience.
Fat side up (I will fight you over this)
I’ll leave the seasoning to you, that’s preference.
Put the point toward your heat source, fat side down
At 180°, 3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped (or until it hits your desired internal temp of 190-195). 30 minutes rest before you slice it
You have to wrap it unless you want it to take 24 hours. Inject with beef broth for more moisture. You MUST let it rest after you take it off the smoker. You can put it in a cooler with a tight seal to let it come down from 203° F slowly. Rub with only salt and pepper.
Also just buy a cookbook instead of getting a bunch of conflicting answers off the internet.
Bong rips
Low and slow. 6-8 hours minimum.
KISS rub. Keep it simple stupid. The more ingredients you put in a rib, the more likely you’ll get complex flavors with the smoke which is not good. The tried and true is Kosher salt and coarse black pepper. A coating of light olive oil can be used to make a binder. Overall, the BIGGEST tip for a good brisket is: choose a really good quality brisket. Many people get hung up on super low and slow. I’ve smoked brisket at the 220F range with no major issues. I know of people going much higher with success. Everyone has a preference of wood. I prefer oak. I don’t get too fastidious with it. Post oak is preferred. Red oak works. I feel hickory and especially mesquite, are way too strong.
There must be a thousand videos on YouTube on how to smoke a brisket.
slow