Great recipe for tender, moist Brisket with a wonderful smokey flavor. The recipe can also be used for Pork Shoulder/Butt.
Trim fat off the sides. Then trim fat off bottom so there's about 1/4 inch remaining. Don't trim all fat off, as some fat is needed to keep meat moist and to give it more flavor. Reserve fat and trimmings; these will be used to baste meat later, when wrapping it.
Mix brine. Place meat in brine (make sure it's completely covered by the brine). Brine for at least 24 hours, 2 days is better.
Set smoker to 200 - 225° F. Larger cuts of meat can be smoked at night then finished in the oven the next day.
Take meat out of the brine, rub first with molasses then salt and seasoning on both sides.
Place meat on smoker fat-side on bottom (to protect meat from heat source). Smoke until the internal temp is 165° F. Do not flip meat, leave fat on bottom for entire time it's being smoked. A very rough estimate is that it will take about 1 hour/lb. If it hasn't reached an internal temp of 165° F after 10-12 hours, increase heat of smoker 25° F higher.
Render fat trimmings. Can heat in pot on the stove. Or can use an Instant Pot, pressure cooking on high for 1 hour. Pour liquid into a pan or jar. Reserve for basting meat. Throw out the parts of the trimmings that remain solid.
Preheat oven to 225° F.
Once meat reaches 165° F internal temp, take it off the smoker. Wrap in unwaxed butcher paper or heavy-duty tin foil. Before wrapping meat, baste liberally with rendered fat on top and bottom. Put wrapped meat in a pan fat-side up (so fat seasons meat) and place pan in oven. Cook until the internal temp is 195 - 200° F. This can take another 4-8 hours, depending on the size of the meat.
When done, take meat out of the oven, leave it wrapped and let it stand for 1 hour before slicing & serving.
If the meat is done a few hours before serving, take it out of the oven, leave it wrapped and place on a dry towel in a cooler. This will rest the meat and allow it to retain enough heat to stay safe for eating for 2-3 hours. If the internal temp falls below 140° F, the meat needs to be reheated to be safe to eat.
If the meat was prepared in advance and will be eaten another day, then leave the meat wrapped and after resting for 1 hour, put wrapped meat in a plastic bag or air-tight container and place it in a refrigerator.
Notes
See the back side for notes.
If buying only part of a brisket, request the “point” rather than the “flat”. The point is the thicker portion and has a layer of fat in the center so is much juicier and tastier. The flat is still good, just not quite as good as the point.
To slice Brisket. Consider the long side as the length, and the short side as the width. Slice it about ¼ to 1/3 inches thick width wise (so the length gets shorter as you slice) until you get to the point (the thicker part). Turn the point ¼ turn then slice. In other words, the point is sliced perpendicular to the way the flat is sliced.
To reheat: Pre-heat oven to 275° F. Place wrapped meat into a pan and heat at 275° F until internal temp is about 160° F. This will take 2-3 hours. Take meat out of oven, unwrap, slice, and serve.
When freezing, freeze large pieces (don't slice). Brisket easily becomes dry and tough after it's sliced. So leave the slicing until after reheating.
Can use this recipe for smoking Pork Shoulder/Butt, with three differences 1) don’t trim fat off Pork before smoking, this can be done when shredding the cooked port. 2) put the Pork in a disposable tin foil pan then place pan on smoker. 3) Pork Shoulder/Butt is shredded ('pulled') instead of sliced for serving.
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Serving Size: 1 Serving (633g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 733 | ||
Calories from Fat: 264 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 228.5mg | 70 % | |
Sodium 369.6mg | 13 % | |
Potassium 1564.2mg | 41 % | |
Total Carbohydrate 36.2g | 11 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 35.7g | ||
Protein 76.6g | 109 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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