This recipe is different from my norm – but a nice touch to a Sunday feast.
This brisket was 9.5lbs and was smoked at 225°F for about 7 hours.
What you’ll need:
- Whole Brisket
- Your favorite seasonings
- Apple juice
- 1 can/bottle of beer
- Tin pan
- Avocado/Olive oil (or vinegar based BBQ sauce – it should be watery)
I’ve gotten a lot of questions as to why I cook in tin pans. With this brisket, you’ll end up adding a bit of juice at the bottom and spray with apple juice every hour. The juices will end up collecting at the bottom and steaming the brisket as well. This will then tenderize the meat and make it juicier. Plus, you have some dipping sauce when it’s all said and done. This will also speed up the cooking process without compromising the flavor, tenderness or extra pellets.
Let’s get started. It’s best to prep the brisket over night – rinse and pat dry and add fat side down to you tin pan. Rub some avocado or olive oil lightly, OR your watery vinegar based BBQ sauce (I’ll link what I use below). After the brisket has a layer of either, add your seasonings. Don’t be afraid to add A LOT. I used a mixture of garlic and whiskey seasonings (linked below). Flip the brisket over (fat side up) and repeat. You cook fat side up, letting the fat render into the meat as it cooks.
Cover with foil and put this in the fridge overnight
Depending on the size of your brisket, figure out what time you would like to eat by and this will determine what time to put the brisket on the smoker – please also allow for about 30-40 minutes to rest.
In the morning, turn your smoker to “smoke” for about 10 minutes then to 225°. Lightly spray the meat with apple juice, adding about 1/3 a cup to the pan. Crack open a beer, light beer works well here and add about 1/4th of the can too the bottom of the pan as well. Cover back up with foil and put into the smoker.
Every hour, spray with apple juice and covering back up with foil. Remember the foil and pan will be HOT.
Remove the foil when there is about 2.5-3 hours left of cook time. Continue to spray with apple juice every hour.
Once at a temp of 140°+ remove from smoker to rest. It’s best to remove from the tin pan, as the tin pan will now start to collect the grease on top of the juice and make the meat greasy. You can do your best to remove most of the grease from the tin pan
Remove from juice, and flip over to fat side down so you can see the grain. After about 45+ minutes of resting, slice against the grain.