Ingredients
1 whole packer brisket (12-14 pounds)
2-3 tablespoons kosher salt
2-3 tablespoons coarse black pepper
2 teaspoons each of onion powder, garlic powder, and paprika (optional)
Yellow mustard (for binder)
1 ½ cups beef tallow, warmed to liquify
Pink butcher paper (for wrapping)
For the baste :
1 cup beer
¼ cup apple cider vinegar
¼ cup beef stock
5 tablespoons melted butter
For the spritz :
1 cup apple cider vinegar
1 cup water
The 8 Pillars of Perfect Brisket :
Trimming : Remove the hard fat and silver skin from the brisket. Leave about 1/4 inch of fat on the fat cap to protect the meat during smoking. Square the edges and ends of the flat for even cooking.
Seasoning : Apply a thin, even layer of yellow mustard all over the brisket as a binder. This helps the rub adhere to the meat without affecting the final flavor. In a mixing bowl, combine the salt, pepper, and optional spices (onion powder, garlic powder, and paprika). Sprinkle the rub generously on all sides of the brisket, ensuring even coverage.
Smoking process : Place the brisket in the smoker with the point end facing your main heat source, as it’s thicker and can handle more heat. Close the lid and maintain a steady temperature of 225°F.
Basting and spritzing : After 2 hours, start basting the brisket every hour with the prepared baste mixture. After 3 hours, begin spritzing the brisket every 30-45 minutes with the apple cider vinegar and water mixture.
Wrapping : When the internal temperature reaches 165°F (74°C), usually after 6-8 hours, remove the brisket from the smoker. Pour the warm beef tallow over the brisket, then wrap it tightly in pink butcher paper, folding edge over edge to create a leak-proof seal.
Continued smoking : Return the wrapped brisket to the smoker, seam side down, and continue cooking at 225°F until the internal temperature reaches 203°F (95°C) in the thickest part of the meat. This typically takes an additional 4-6 hours.
Resting : Remove the brisket from the smoker and let it rest in a cooler or warm oven for 1-2 hours. This allows the juices to redistribute throughout the meat.
Slicing and serving : After resting, unwrap the brisket and slice both the point and the flat against the grain with a sharp knife. Serve immediately.
Additional tips
- Use a mild wood like alder or fruit wood for smoking to complement the delicate flavor of the scallops.
- Be careful not to overcook the scallops, as they can become tough and rubbery.
- For added flavor, you can brush the scallops with melted butter halfway through the smoking process.
Frequently Asked Questions (FAQ)
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What type of brisket should I use for smoking?
For the best results, choose a whole packer brisket that is graded as Prime or Choice. These grades have more marbling, which contributes to tenderness and flavor during the long cooking process. Look for briskets with a good fat cap, as this will help keep the meat moist while smoking.
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How long does it take to smoke a brisket?
Smoking a brisket typically takes anywhere from 10 to 14 hours, depending on the size of the brisket and the temperature of your smoker. It’s important to monitor the internal temperature rather than relying solely on time. The brisket should be smoked until it reaches an internal temperature of 203°F (95°C) for optimal tenderness.
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Do I need to wrap the brisket in butcher paper?
Yes, wrapping the brisket in pink butcher paper after it reaches an internal temperature of 165°F (74°C) helps retain moisture and allows the meat to continue cooking without drying out. It also helps develop a beautiful bark while keeping the meat tender during the final cooking stages.
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How do I know when my brisket is done?
The best way to determine if your brisket is done is to check its internal temperature with a meat thermometer. The ideal temperature for smoked brisket is around 203°F (95°C). Additionally, you can perform a tenderness test by probing the meat with a skewer or thermometer; it should feel tender and offer little resistance, similar to poking butter.
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