23Mar
Uncle Willie’s Smoked Brisket
Uncle Willie's Smoked Brisket
Smoking beef brisket with oak wood on an offset smoker is a classic andpopular method to achieve a delicious and flavorful result
Equipment
- Offset Smoker
- Meat Thermometer
- Firestarter or Charcoal Chimney
- Oak wood chunks or oak wood chips
- Drip Pan
- Aluminum Foil
Ingredients
- Beef brisket (choose the size according to your needs)
- salt
- Coarse black pepper
- Alexander's Great Seasonings Two-Thumbs Up Rub
- Alexander's Great Seasonings Two-Thumbs Up BBQ Sauce
Instructions
Preparation
- Trim the brisket: Trim the excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This helps the flavors penetrate the meat while cooking.
- Season the brisket: Generously season the brisket with salt and coarse black pepper. You can also use a dry rub of your choice for additional flavor. Apply the rub evenly on all sides of the brisket. Let the brisket sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
Preparing the Smoker
- Start the fire: Ignite the charcoal using a chimney starter or fire starter. Once the charcoal is ashed over, place it on one side of the firebox of your offset smoker.
- Add wood: Add oak wood chunks or oak wood chips to the lit charcoal. The wood will create the smoke that imparts the characteristic flavor to the brisket.
- Preheat the smoker: Allow the smoker to preheat to a temperature of around 225°F to 250°F (107°C to 121°C). It's important to maintain a consistent temperature throughout the cooking process.
Smoking the Brisket
- Place the brisket in the smoker: Put the seasoned brisket on the grate opposite the firebox. This allows the heat and smoke to circulate around the meat without direct exposure to the flames.
- Maintain the temperature: Keep an eye on the temperature inside the smoker and adjust the airflow vents as needed to maintain a steady temperature. Add more charcoal and wood chunks as necessary to keep the fire going.
- Baste and mop (optional): Some people like to baste or mop their brisket with a liquid mixture during the smoking process. This can add moisture and flavor. If you choose to do this, apply the mixture sparingly to avoid washing away the rub.
Cooking Time
- The cooking time will vary based on the size of the brisket, the temperature of the smoker, and other factors. As a general guideline, I plan for around 45 minutes to 1 hours of cooking time per pound of brisket. However, the key is to cook the brisket until it reaches the desired internal temperature.
- Use a meat thermometer to monitor the internal temperature of the brisket. The ideal internal temperature for a smoked beef brisket is around 200° to 205°F (93° to 96° C). The meat should be tender and easily probe with the thermometer without resistance.
- Once the brisket reaches the desired internal temperature, remove it from the smoker. Wrap it in aluminum foil and let it rest for about 1 to 2 hours. This allows the juices to redistribute within the meat, resulting in a more tender brisket.After resting, slice the brisket against the grain and serve it with your favorite barbecue sauce on the side.
