Beef Brisket

Beef Brisket is one of those meals that everyone loves. The ceramic cookers are perfectly suited for smoking brisket. The secret is low temperatures and slow smoking .

I typically buy my beef brisket from Sam's Club cryovac'd. I try to find one that doesn't have any large hard fat spots on it. If the fat is soft it's not to thick and means there's more meat than fat. You'll have to feel the meat to be sure. If you don't see a good one in the meat case ask the butcher to find one in the back for you . I typically like a 5 to 7 pound flats rather the whole packers. That's just a preference I have developed after smoking many many briskets.

Meat Preparation

Apply your favorite rub, I like to use Durkees Steak Dust on them. If you like you can inject the brisket with your favorite marinade. We like to marinate in Moore's Marinade, it adds great flavor and it has a lower sodium level than say Dales and some others. I marinate the flats in a ziplok bag for 12 - 24 hours.

Cooker Preparation

Add lump to a clean cooker, put enough in to at least fill the fire box if not more. A full load of lump will burn in excess of 30 hours at low temperature depending on the brand of lump. I like to use Royal Oak or Big Green Egg lump. In fact I understand Royal Oak makes BGE lump. Typically briskets will go for about 8 to 12 hours, depending on the weight and other factors, so a full fire box will be plenty. I use a map gas torch to start the fire. Just open the top and bottom vents completely, hold the lit torch at the top center of the lump for 20 to 30 seconds and your set. Add your preferred smoking wood. I like hickory on beef. I usually use chunks for low and slow cooks rather than chips because they last longer. I'll add 4-6 good chunks on top of the fire. Then add the plate setter or thermal mass, legs up, a water/drip pan filled with water, the grill and you're ready for the brisket.

The Cook

Place the brisket over the water/drip pan. If you are using a Maverick ET-7  put one of temperature probes in the thickest part of the brisket so the tip of the probe is in the center of the brisket. Place a second probe in the dome of the cooker. You can push the dome probe through a wine cork that you cut to about an inch long and use the cork to adjust the length of the probe that enters the cookers dome by sliding the cork up or down the length of the probe. Adjust the vents and stabilize the egg at 225 to 250 degrees. You will need to check the cooker frequently starting out to make sure it has leveled off and is holding temperature. The Maverick ET-7 can be purchase on the internet for around $40.00.

Every brisket cook will be a little different. I like to pull mine when they reach 190 degrees internal temperature. I've found that at 190 the brisket is still sliceable, juicy and tender. Now for the FTC which means foil, towel and cooler. Double wrap the briskets in heavy duty foil, wrap in a towel and place in a cooler for a minimum 30 minute rest or until you are ready to eat. I have had them FTC'd for several hours and they were still very hot. Everyone has their own preference this mine.

Slice across the grain and serve with your favorite BBQ Sauce or not. Either way it will be outstanding! Um! Um! Good!!!!!