9 years ago
2
Cooked up a brisket yesterday, it was my best yet.
It's the first time I separated the point and flat before cooking, and it'll definitely be my go-to method from now on. It couldn't have turned out better. I rubbed it with a simple home made peppered rub, and let it rest for three days before cooking. Smoked with oak and cherry.
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The brisket was rubbed and allowed to rest for 3 days in the fridge before cooking.
Rub: Smoked Paprika, Garlic, Onion, Himalayan Salt, Red Pepper, a little Cayenne, Black Pepper, and a bit of olive oil to help it stick.
Wood: Oak, Cherry
Flat: Smoked at 235 until the center of the flat reached 160 degrees, and then it was crutched (wrapped in foil) until it reached 198 internal. It was then moved to a cooler for an hour to rest.
Point: Smoked at 235 degrees and pulled with the flat. It was then cubed, and mixed with an off the shelf sauce in a disposable pan, then placed back on the pit for 30 minutes to allow the sauce to set.