How To Smoke Brisket Masterbuilt Food

SMOKED WHOLE BRISKET WITH BURNT ENDS

Steps:

• Toast coriander seeds for 3 minutes in an iron skillet over medium heat.
• Grind the seeds in a spice grinder or mortar and pestle.
• Add the rest of the spices and sugar and blend.
• Rinse the brisket and dry.
• Cover lightly with Worcestershire sauce.
• Sprinkle and rub the dry rub onto all sides.
• Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. Punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
• Cook at 250°F to 300°F indirectly over charcoal. The cook time will be about 3/4 to 1 hour per lb at 250°F to 200°F smoker temperatures. A flat by itself cooks for a little over an hour a pound.
• When internal temperature reaches 170°F, Wrap in two layers of heavy duty foil and return to the smoker.
• Remove the brisket when internal temperature is 195°F to 200°F taking care not to spill the hot juices on you or others.
• Let it rest for at least 45 minutes.
• Carefully drain the juices into a container and refrigerate to remove fat.
• After it cools a bit, use heavy rubber gloves or a knife to remove loose fat and separate the brisket flat from the point. There is a layer of fat that separates the two and the meat grains of the point and flat run perpendicular to each other.
• Place the point back on the smoker for an additional hour.
• Meanwhile, use a sharp, long knife or electric knife to slice the flat, cutting across the grain with the knife blade perpendicular to the direction of the grain of the meat.
• After an hour, remove the point and cut into 1 inch cubes to make burnt ends.
• Place the cubes in an aluminum pan and return to the smoker for another hour.
• Defat the juices and either add to the sliced brisket or use in a sauce recipe.
• Use your favorite sauce and place or buns or serve directly with barbecue sides.

SMOKED BRISKET

Steps:

• Mix/blend all rub ingredients in small food processor or spice grinder. Reserve about 1/2 cup of the rub.
• Trim brisket of any discolored fat, hard fat, or fat between flat and flap. Leave most of the fat cap on one side.
• Apply 1-1/2 cups of the rub liberally to both sides of brisket. Wrap with plastic wrap or cover on sheet pan. Place in refrigerator at least 8 hours or overnight.
• Combine all steam pan ingredients. Whisk to combine. Reserve 2 cups of sauce. Combine this with reserved rub. Whisk. Use this as the mop sauce.
• Add hardwood chips to smoker box. Fill steam pan with Preheat smoker to about 200 deg farenheit. Place brisket in smoker, fat side up, when smoke is good and thick. Mop every 30 to 45 minutes or as needed.
• Maintain smoker box and steam pan. If you need more liquid that recipe makes, use apple juice and beer.
• When brisket reaches internal temp of about 145-150 degrees (about 4-5 hours), wrap in double thickness of tin foil. (At this point, smoke and flavored steam are not needed, but don't let steam pan go dry). Put brisket back in smoker or in an oven. Maintain cooking temp between 200 and 225 degrees until internal temp reaches 190-195 degrees.
• Allow brisket to rest in foil pouch on cutting board for 15-20 minutes. The meat will stay warm. Be careful when unwrapping brisket as there will be a large amount of liquid in the foil pouch. This can be discarded or poured over sliced meat.