Brisket

Featured in blog: SSsssmmmmmmokiiiiinnnnn!

Ingredients

• 1 whole brisket
• BBQ dry rub that you like (can’t tell you mine’s)
• Squirt bottle filled with equal parts water, sprite, vinegar

Method

I don’t eat a lot of red meat.  I wasn’t raised around great cuts of steak.  I was raised with parents who bought economical cuts and tried to make it work.   I think my dad would buy and grill stew meat so my memories of steak are fatty, chewy clods of meat that took too long to chew and left you with jaw and teeth cramps, however impossible that sounds.  However, I love, love, love brisket!  But, it takes 12-14 hours to cook one right.  You have to clear your schedule.  Basically get the smoker between 225 and 250, while it heats up, trim the brisket of all the fat you want, rub it down and when the smoker is up to temp, place in the smoker.  Every 2 hours open the lid and spray the brisket with the squirt bottle.  Now, a brisket is done once the internal temp hits 190 degrees F, but I don’t use thermometers anymore, I try to let my Spidey Senses guide me.  Hasn’t failed me in years and I’m ok with that .  Once it’s done, pull from the smoker and let rest for half an hour, separate the flat from the point (you may want to YouTube that concept) and slice against the grain.   It’s that easy!  In just 14 short hours, or almost 2 whole work days, you can have a perfect, tender hunk of beef!  Hooray!!