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Brisket

The secret to cooking the best brisket is to keep it moist. Traditional methods for moistening your meat typically involve adding water or some other liquid to it, but this can often lead to a soggy finished product. The trick is to add a dry rub, then coat all surfaces of the meat with oil before roasting.

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Uncle Bubby's Brisket

Don't let this big, beautiful piece of meat intimidate you. While practice certainly makes perfect, we'll help you skip some of the learning curve and produce some of the best brisket around.
Prep Time 2 hrs
Cook Time 11 hrs
Resting Time 3 hrs
Course Dinner

Equipment

  • Smoker

Ingredients
  

Instructions
 

  • Remove the brisket from the wrapper and rinse under cold water.
  • Pat dry and place on a large cutting board and prepare to trim* your brisket. Be sure to save the fat trimmings to make tallow* with.
  • After trimming a brisket to your satisfaction, splash some Worcestershire sauce all over as a binder or slather, giving the rub something to adhere to.
  • Season liberally with Uncle Bubby's Cow Rub, making sure you get all the sides as well. We like to let it sit and absorb the seasoning for an hour or two, but if you're in a rush, you can skip that.
  • Get your smoker going to 225 - 250 °F. We use a mix of hickory, cherry and apple, but use whatever smoking wood you prefer (oak is also great for brisket, or any longer smoke, as it burns evenly and slowly).
  • Place your brisket fat side down and smoke for 3 hours without opening the lid. Add your meat trimmings to a pan and place on the smoker as well.
  • After 3 hours, spritz with your preferred ingredients, whether that be apple juice, apple cider vinegar, beef broth, beer, water, or some combination thereof. The goal is just to keep it moist!
  • Repeat every 30 minutes until you hit the 6-hour mark. At this time, you should have a pretty nice bark set up, and the brisket isn't going to take much more smoke. The brisket's internal temp should be in the 150 °F range at this point. We wrap ours in foil with a little bit of the rendered beef trimmings, aka tallow, and place in a large aluminum pan.
  • Then, cover the pan with foil to avoid the juices burning. Smoke for another 3-5 hours or until the internal temp reaches 205 °F. Remove the pan from the smoker and peel back the foil to let it vent for about 2 minutes. Then, re-wrap and place in a clean cooler with towels to keep it warm. We suggest you rest it in here for at least an hour, up to 3 hours.
  • When it’s time to slice, unwrap the brisket and retain any juices in the pan. Pour additional tallow over the top of the brisket and get to slicing*. Add your brisket slices back to the pan with juice and serve it up. Enjoy!
    NOTES:
    *Visit grillmastersclub.com/v1b9 for video tips on how to trim a brisket, make beef tallow, and how to slice brisket.
Keyword beef, brisket, dry rub, featured box item