Smoking a brisket will produce a juicy and tender centerpiece for your BBQ
Preparation and time are the two big factors in smoking a large piece of meat such as a brisket. The proper way to cook a beef brisket in a smoker is low and slow, cooking the brisket for an hour per pound at 220 degrees Fahrenheit. The main concern will be drying out the brisket during the course of smoking. If you take the proper precautions to keep the brisket from drying out, you will end up with a tender and juicy brisket.
Instructions
1. Select a brisket that has not been frozen, has good marbling (white fat mixed in with the deep red meat) and still has the 'fat cap' intact. Do not use a trimmed beef brisket, as the fat is a large source of flavor and moisture during the smoking process. The brisket should be between eight to eleven pounds, as larger briskets can be difficult to slow cook.
2. The night before you intend to smoke, prepare the brisket for the smoker. Trim the fat cap to 1/4 inch thickness, You can either use a rub (blends of powdered spices) or marinades (liquid spices) to flavor the brisket. If you use a run, use a little mustard on the brisket first to create a sticky surface for the rub. You can purchase ready-to-use rubs in grocery stores. Once fully rubbed, wrap the brisket in clingwrap and allow it to sit in your fridge overnight.
3. Let the brisket sit for an hour outside the fridge before you start smoking. Soak your wood chips (for the smoker) in cold hour during this hour prior to grilling.
Once ready, place the brisket fat side up on the smoker, placing wood chips on either side of the brisket. Set up your smoker for indirect heat (so that the brisket is not sitting directly over the wood). If you are using a wood smoker, you can choose from a variety of woods including popular choices like mesquite and hickory. Smoke the brisket for an hour per pound at 220 . Baste the brisket every 45 minutes with a mixture of apple juice and olive oil.
4. Remove from the smoker and allow to rest for 30 minutes, then slice the brisket against the grain.
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