May 26, 2009
Purchase a 12 + pound brisket (you can always freeze the leftovers and have them later.) The night before fill a container with enough water to just cover the brisket. Add about 1 1/2 cups of sea salt. Let it brine overnight or about 3 hours before you are ready to smoke it.Start the smoker about 1 hour before you are ready to start smoking the brisket using a wood of your choice. Preburn your wood to coals before adding them to the fire. Keep the temp of the smoker around 200-250 the entire time. Place the brisket fat side up on the smoker for about 1 hour per pound. It will look like a black lump of coal when its done. When it's finished let it sit for about 30 minutes before slicing. (You can wrap it in foil and towels then place it into an ice chest to keep it warm if you're not ready to serve it.) Add a sauce of your choice and serve.
As you slice the meat to serve it, don't discard the "burnt ends." Save them for yourself--they're the best part! Since smoke time is so long you should smell but not see much or even any smoke.Wear leather work type gloves when checking the meat to prevent burned hands. Be sure your drip pan does not go dry.
Posted by Jane at Tuesday, May 26, 2009 |