STEP 1. Pick a nice bit of brisket meat
The are a number of key things to look for in selecting brisket. inspect the fat cap and the fat line in the meat. If it is spongy or discolored, do not use it. A nice hard fat cap with dense fat is really important and will give you a lot better finished product at the end.
STEP 2. Getting your meat prepared (Brining)
STEP 3. Preparing the brisket (Marinade & Dry rub)
Ingredients for the meat rub
- 1/2 cup salt
- 1/4 cup pepper
- 1 Tbsp garlic powder
- 1 Tbsp oregano
- 1 Tbsp celery seed
- 1 Tbsp paprika
- 1 Tbsp Chile powder
Wrap in foil
After you have wrapped them in foil, put them back in the bucket and let them marry flavors for another 48 hours. Store in a cool and clean place!
STEP 4. Preparing the wood chips and smoker
Once you have given the brisket a good 48 hours with the rub and let the flavors from the brine infuse with the meat, it is time to smoke! you can use any cheap smoker and it will work great. Or you can spend loads on a nice side-box smoker, but having fancy equipment is not required!
Build a nice base of heat and then add charcoaled Mesquite and Hickory. Soak the wood chips (I use a blend of hickory, apple and mesquite) and add them in every 1/2 hour to get lots of smoke.
STEP 5. Smoke the brisket!
- Prepare the wood chips by soaking them for at least an 6 hours before using.
- Build the charcoal base and get it really hot!
- Use a smoker with a water bath.
- Keep the heat nice hot and use a nice full wood charcoal for the next 3 hours of smoking.
- Put the meat in with the fat cap facing upwards. Rotate halfway (1.5 hours) through the smoking.
- Keep lots of smoke going. Add soaked chips every 1/2 hour.
STEP 6. Render the fat cap to make the brisket nice and tender