Beef Brisket

See the video here!

1 15-18 pound beef brisket

Rub:

1/2 cup Coarse Ground Pepper
1/2 cup Kosher Salt

First trim the fat from the brisket leaving an even thin layer on the top (approx. 1/4").  This will include removing the large striation between the point and the flat.  Using the rub ingredients sprinkle the brisket on all sides.  The mixture of these is up to you dependent upon your taste.  I sprinkle a little smoked paprika on mine. You may want to use a little less salt. If you are using "Prime or Choice" meat you do not have to inject.  If not inject with a good beef broth mix with some beef base. Reserve the remainder for misting regardless of your meat grade.  Your brisket is now ready for the smoker.

Move the brisket onto your smoker fat side up.  I use an offset stick burner for these.  Ideally you will want the heat to be 275° F. I use apple or peach and cherry wood to smoke a brisket but oak is good also.  I start with the cherry to get a great smoke ring, first hour, then switch to apple or peach.  I only use enough charcoal to start the fire.  I use a Char-Griller which has probes for both the meat and the barbecue and place the barbecue probe 1" above the grate using the spring clip.

After three hours in the smoker open it and inject again without turning the brisket.  Use some of the inject to mist the exposed surface generously.

Close the smoker and allow another two to four hours to pass tending the firebox to retain the 275° F.  

Once the brisket has formed its bark, usually 5-6 hours, it's time to remove the brisket and wrap tightly in foil shiny side in.  Return to the heat for a further 6 hours. At this point you can switch to charcoal or place it in a 275° oven as the smoke will no longer reach the brisket.  Remove from the heat and allow it to rest.  I usual give it 1-2 hours before cutting.  This will allow the brisket to retain it's juices.

Carve and enjoy!!!

Here's the smoke ring you're looking for.