Brisket - Bradley Digital Smoker

About a month ago I bought my self a Bradley Smoker (see the link below). In the past I have smoked pork, tri-tip, sausage, and nuts. Last week I decided that I was ready to try a brisket.

Thursday I picked up a 10lbs slab. I seasoned it with salt (kosher), pepper, onion powder, garlic. (See the Rub below) After cutting the brisket in half, so that it would fit in the smoker on two trays, I covered all sides with the rub. I placed the two pieces side by side in a tray and covered them with waxed paper in placed it in the fridge. 12 hours later I turned the meat. (1.5 days in the fridge total time)

1 hour before the meat went into the smoker, I rinsed the meat and covered it in a mixture of Hoisin sauce and minced garlic. Note that I did not trim the meat or the fat.

15 hours (1.5 hours per pound) smoking time at 200 - 220 degrees F. Remember the meat must rest for an hour before serving.

After 15 hours I removed the meat from the smoker and wrapped it in foil. The temperature of the meat was 200 degrees on the instant read thermometer.

1.5 hours later I sliced the meat and served.

WOW incredible flavor, rich meaty taste, had a sweet (but not to sweet) crust. Comments from the usual crowd was it was the best I have made to date. I would agree.

This recipe does go against some of the traditional thinking on the web, but I can not argue with the results.

Rub:
Kosher Salt (1.5 cups)
Onion powder (0.5 cup)
Garlic (0.25 cup)
Pepper (2 tbls)


Bradley Smoker Link

10 comments:

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