psoltesz
New member
Here is my brisket recipe. Enjoy!
Phil's Killer Brisket
One 8-12 lb whole brisket
4 tbsp finely ground coffee
4 tbsp chili powder
5 tsp brown sugar
5 tsp garlic salt
5 tsp onion powder
5 tsp smoked paprika
2 tsp ground cumin
2 tsp McCormick Smokehouse pepper
Combine all dry ingredients in a Tupperware bowl and seal. Shake the bowl to mix the ingredients.
Rub into brisket at least 12 hours before smoking. Wrap tightly in plastic wrap and refrigerate.
When ready to begin smoking, unwrap brisket and place in center rack inside smoker with the fat side UP. Add a small pan of water to the lower rack (for moisture).
Close smoker and set for 220 degrees. Smoke brisket for one hour per pound + two hours . (Example: an 8-lb brisket will smoke for ten hours.)
To help maintain moisture, open the smoker every hour for the first FIVE hours and spray with apple juice. This is a critical step to making sure the meat doesn't get dry.
After 5-6 hours, remove brisket from smoker and wrap tightly in aluminum foil with one half cup of apple juice. Return to the smoker for the remainder of the time, or until the thickest part of the brisket registers 195-198 degrees.
This next step isn't necessary, but I find it really increases the flavor and tenderness of the meat, which is really important for brisket.
Remove brisket from smoker, but do not unwrap. Place wrapped brisket inside a turkey-size oven bag and then place it inside a cooler (the kind you use for sodas, etc). Place several towels on top (enough to basically take up all open space inside the cooler) and shut the cooler. Let the brisket rest inside cooler for 1-2 hours at room temperature. Don't worry, the meat will still be plenty hot.
After 1-2 hours, remove brisket from cooler, unwrap, and slice across the grain for maximum tenderness. Serve with BBQ sauce and enjoy!
Phil's Killer Brisket
One 8-12 lb whole brisket
4 tbsp finely ground coffee
4 tbsp chili powder
5 tsp brown sugar
5 tsp garlic salt
5 tsp onion powder
5 tsp smoked paprika
2 tsp ground cumin
2 tsp McCormick Smokehouse pepper
Combine all dry ingredients in a Tupperware bowl and seal. Shake the bowl to mix the ingredients.
Rub into brisket at least 12 hours before smoking. Wrap tightly in plastic wrap and refrigerate.
When ready to begin smoking, unwrap brisket and place in center rack inside smoker with the fat side UP. Add a small pan of water to the lower rack (for moisture).
Close smoker and set for 220 degrees. Smoke brisket for one hour per pound + two hours . (Example: an 8-lb brisket will smoke for ten hours.)
To help maintain moisture, open the smoker every hour for the first FIVE hours and spray with apple juice. This is a critical step to making sure the meat doesn't get dry.
After 5-6 hours, remove brisket from smoker and wrap tightly in aluminum foil with one half cup of apple juice. Return to the smoker for the remainder of the time, or until the thickest part of the brisket registers 195-198 degrees.
This next step isn't necessary, but I find it really increases the flavor and tenderness of the meat, which is really important for brisket.
Remove brisket from smoker, but do not unwrap. Place wrapped brisket inside a turkey-size oven bag and then place it inside a cooler (the kind you use for sodas, etc). Place several towels on top (enough to basically take up all open space inside the cooler) and shut the cooler. Let the brisket rest inside cooler for 1-2 hours at room temperature. Don't worry, the meat will still be plenty hot.
After 1-2 hours, remove brisket from cooler, unwrap, and slice across the grain for maximum tenderness. Serve with BBQ sauce and enjoy!
