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THE BEST SMOKED BRISKET EVER !!

A delicious smoked beef brisket recipe presented by the padcook team. We guarantee you the right result even if the duration is a little long but that should not prevent you from thoroughly enjoying the good taste of this unique recipe for everything the occasion or during a good family reunion a smoked brisket is tender, juicy, and irresistible.
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Cuisine American, austrilian, canadian, Mexican

Ingrédients
  

  • 5 to 6 kg of beef breast (11-13,23 pounds)
  • 5 tbsp. onion powder
  • 5 tbsp. garlic powder
  • 2 tbsp. ground Dry coriander
  • 100 g of melted salt butter
  • 2 tbsp. cayenne pepper
  • 2 tbsp. of lemon pepper
  • 2 tbsp. ground black pepper
  • 150 ml apple juice (in a sprayer)
  • BBQ sauce for serving

Instructions
 

  • Prepare the meat, removing most of the fat (leaving only a thin layer of 1 cm at most) as well as the silvery-colored membrane.as it is already shown in the same previous article
  • Combine all the spices in a bowl. except BBQ sauce then leave it aside for later use
  • pierce the meat with small blows of a knife then Rub all sides of the meat with the spice mixture.
  • Cover or wrap the breast and set aside at room temperature while lighting the smoker.
  • If you have time, wrap the breast in plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

AT THE BARBECUE:

  • Prepare the barbecue for indirect cooking and place a large drip pan in the center of the surface. Preheat barbecue on low (275 ° F / 135 ° C). To achieve this low temperature, use only half the charcoal that you usually use. Mix 2 cups of shavings or pieces of wood with the coals.(for a 57 cm diameter smokehouse ).
  • Place the brisket on the hot grill, on top of the drip pan, fat side up. Close the barbecue lid. Every hour and during the first 4 to 4 and a half hours of grilling, fresh wood chips should be added to the embers. Arrange them on each side of the grid.
  • Smoke or grill the brisket from 5 a.m. to 5 and a half hours, until its outer surfaces are covered with what may resemble dark rind and the internal temperature of the meat is about 150 ° F (65 ° C).
  • Wrap the hot breast tightly in several layers of aluminum foil, then close the edges so that the envelope is airtight. Return the brisket to the smoker or barbecue, and continue cooking for about 4 hours, until the meat is very tender, but not soft, and the internal temperature is around 195 ° F (90 ° C). ).
  • Remove the wrapped brisket from the smoker or barbecue and place it in a warm place. Leave to rest for about 15 minutes. During this time, the breast reabsorbs its cooking juices. To serve, unwrap the meat and thinly slice it. Pour the remaining cooking juices over the meat and enjoy.
  • Try as much as possible to keep the cover closed. For a beef brisket, the time and core temperatures always depend on the quality of the meat chosen. The most important thing is that the breast is tender and fluffy when it comes out of the smoker.

Notes

  • If the smoker is smaller, reduce the amount of briquettes used.
  • It’s recommended to get a full packer to cook. A full packer will include both the point and the flat. Ask your butcher if you aren't sure.
  • Use fold/bend test when buying. Try folding the two ends of the brisket together. The more fold you get, the more tender the meat is likely to be.
  • Know your butcher - befriend your butcher.
  • Use a 14-inch knife to trim.
  • A good knife is sharp, and should feel comfortable in your hand from a weight standpoint.
  • The colder the brisket, is the easier it will be to trim.
  • Slice against the grain.
  • Tip: Save pieces for making carne asada.
  • Trim fat cap (on the bottom) a quarter to a half an inch of fat.
  • Bevel the edges with sheers of the brisket so there isn’t any fraying and edges don’t dry.
  • Cook with the fat side on the bottom.
  • Save brisket drippings for marinades or an "au jus" dipping sauce.
  • If you do plan to save the drippings, only use one rub on the bottom (fat side) of the brisket. Having too many rubs will make it too salty.
  • Final temperatures - 203 degrees for prime internal temperature.
  • Cook times are going to vary. Because briskets can weigh between 12 and 22 pounds, times can range from 8 to 16 hours depending on size, temperature, and the specific brisket. No two animals are the same. Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours. Give yourself enough time. This is a “good things come to those who wait” kind of deal, but rest assured … you’ll be glad you did.
     
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