Once I tried smoked brisket, I fell in love with it. I promise that it is worth the wait.
You will need:
Cheeky Mmmmmoo Rub
Tin Foil or Butchers Paper
Apple cider vinegar (in a bottle Spray)
Set your pellet grill/BBQ to: (250°F/120°C), we love to use Hickory to smoke our brisket but this is totally a personal choice.
Step 1) Trim any excess silver skin and undesired fat from the edges of the brisket.
Step 2) Place a water pan into the BBQ, half fill the pan with water.
Step 3) Cover your Brisket with a thin layer of oil, rub Cheeky Mmmmmoo all over the brisket so that to form a good coating.
Step 4) Place the brisket into the BBQ, the brisket will be cooked in 3 stages, unwrapped on the grill for 3hrs with no spray, this will allow the bark to form & the fat within the brisket will start to render down. No need to touch it – if you are lookin’ then it ain’t cookin’ because each time you open it will set you back 20 minutes
Step 5) Place 2 meat thermometers into the brisket, one into the flat and one into the point. This is so I can know exactly the temperature & therefore when it’s due to be taken to be wrapped.
Close the lid & walk away from the grill!
(after 3 hrs)
Step 6) Take the Apple Cider Vinegar & spray the brisket & top up your water pan if necessary – you don’t want it to run dry.
Repeat this step every hour until the internal temp reaches 74°C/165°F
Step 7) Prepare the butcher paper, lay it out ready as you want to move quickly on this part, if you don’t have butcher paper then you can use foil.
Wrap the brisket up tight, fat side up & place it back into the BBQ until the internal temperature reaches 94°C / 201°F. I place the thermometer back into the same places, the point & the flat.
Step 8) Once the internal temp is at 94°C/ 201°F, remove the brisket from the BBQ & place it into a cooler to sit for 1.5hrs.
If you don’t have a cooler you can turn off your grill & place the wrapped meat back into the grill but make sure it’s turned off.
** This stage really important – don’t skip this step, otherwise you won’t allow all of those juices to find their way back into the brisket.
Step 9) After 1.5hrs, remove the brisket from the cooler taking care of it as it will be really, really juicy and the juices will go everywhere.
Slice the meat into 2 pieces to separate the point and the flat, this is because the grain doesn’t run in the same direction for the two pieces of meat and to cut this you want to be cutting against the grain. If you don’t cut against the grain then the meat will be tough.