Cooking Brisket

Cooking brisket is a bit of an art. I have tried unsuccessfully a number of times to get it right. Yesterday I nailed it. Was the best brisket Ive ever had, and I made it myself!

First I got the nice fatty brisket up to room temperature and then rubbed a black pepper sauce on it. Then ground some black pepper, sea flakes, brown sugar and some cayenne pepper.

Now a low smoke in the offset smoker. Temperature around 100 degrees for about 6 hours. Fatty side down, and the fatter part of the brisket pointing to the firebox. But not too close.

The beef should look dark brown, but not black.

Now I wrapped in in about three layers of foil. But not before pouring some liquid into the parcel. I used some pork stock that had ginger beer in it. At the same as the brisket was cooking I was also slow cooking some pork shoulder. So the juice was superb. But you can use beer, wine, or any stock. Wrap it up so its properly sealed. It must be sealed so the moisture stays within. This is vital.

Then I stuck in back in the smoker for another 4 to six hours.

I unwrapped it with great trepidation. But it had a beautiful pink ring of smoke around the edge of the meat and it was fall apart tender with a lovely bark around it. Simply smoky, superb.

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