| One of the required categories at any KCBS cooking | | | | with the brisket. This is where a lot of people |
| contest is brisket, and over the years I have | | | | over-think the process and make errors. You don't |
| developed a simple method that gives me the | | | | need to keep opening your smoker to "check" on it |
| top-quality brisket I need to win. | | | | or show it off just leave it alone and let it smoke. |
| This is a 3 step process - You are going to smoke | | | | After 5 hours the internal temp should be between |
| the brisket, then you are going to tenderize the | | | | 160 and 170 degrees. |
| brisket and then you are going to finish the brisket. | | | | Now it's time to tenderize the brisket. You want to |
| First, you need to start out with a 12-14 lb packer | | | | pull the brisket off the smoker, place it back into the |
| brisket (you can find one at a Wholesale Store, such | | | | aluminum pan and add 1/4 inch of apple juice or beef |
| as Sam's Club or Cosco) | | | | stock (or a combination of the two). Apply more |
| Next, you want to trim your brisket, remove any | | | | seasoning to the top of your brisket, cover the pan |
| large deposits of fat from the point end, trim half the | | | | with foil and place it back on the smoker for another |
| fat vein connecting the point and flat, but don't trim | | | | 3 hours. |
| any fat from the top. | | | | After 3 hours, check the internal temp of your |
| Now you are ready for your injection and seasoning. | | | | brisket, it should be around 200 degrees. If it's not at |
| First you want to season the entire brisket - pepper, | | | | 200 internal, place it back on your smoker and |
| salt and garlic will work for this. Next you want to | | | | re-check it every 45 minutes until you reach that |
| inject the brisket and place it into a 2.5 gallon Zip | | | | temp. Once your brisket is at 200 degrees internal, |
| Lock bag and let it sit at least 4 hours (but overnight | | | | take the brisket off the smoker, vent the foil on top |
| is preferred). | | | | and allow it to steam for 15 minutes. |
| For my brisket injection recipe, you can get it from | | | | Now it's time to finish the brisket. You will close the |
| my website - and the link can be found at the | | | | foil back around the pan, wrap a towel around the |
| bottom of this article. | | | | entire package and place it in a dry cooler to rest for |
| Once your brisket has marinated, you are ready for | | | | about 2 hours. This process will allow the brisket to |
| your first step - smoking the brisket. You are going | | | | tighten back up and absorb some of the drippings |
| to place the brisket on a 250 degree smoker for 5 | | | | from the pan. |
| hours. At this point, you simply need to monitor your | | | | And now your perfectly smoky, tender and juicy |
| temp and keep it at 250 but you don't need to mess | | | | brisket is ready to slice, serve and eat. |