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Beef Brisket, Smoked

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Smoked Beef Brisket
Low and slow; that's the secret. Wow, this "melt in your mouth" meal is a winner for larger parties or barbecues! Smoked on day one then braised on day two splits up a long task and makes it one of the easiest and most rewarding smoke recipes ever.
The Rub (Whisk together in a bowl)
  1. 1/8 cup salt
  2. 1/8 cup black pepper
  3. 1/8 cup garlic powder
  4. 1/2 Tablespoon chili powder
  5. 1/2 Tablespoon smoked paprika
  6. 1/2 Tablespoon cumin
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Preparing the brisket
  1. Rub olive oil all over the brisket (you don't want it dripping with oil, just have a nice shiny coat). Generously apply the rub and wrap in plastic wrap & foil and refrigerate overnight sitting in a sheet pan or hotel pan.
Smoking the brisket
  1. Remove brisket from refrigerator and let stand unwrapped while preparing smoker. Prepare the smoker and get it up to temp (225° F). I use hickory wood. Place brisket in smoker, fat cap up and place a sheet or foil pan beneath the rack if you want to catch drippings. Smoke the brisket at 225° F for 8 hours and make sure you have a flavor pan with water in it or you will be basting the meat every hour. Remove from smoker, and place in a hotel pan on top of baking cooling racks. Pour the remaining flavor pan water (and beef drippings) into the pan (do not submerge the cooling racks). Cover with foil and refrigerate overnight.
The Next Day
  1. The next day, carve the meat, cold with an electric knife (carve across the grain; try to slice as thin as a #2 pencil), placing it back in the hotel pan on the cooling racks above the liquid. Today, you want to braise the meat, NOT boil it, so you don’t want the meat submerged in the liquid (hence the baking cooling racks). Slather the top of the meat (generously) with Baby Ray’s BBQ Sauce then cover the hotel pan tightly with foil, so no steam escapes and place into the smoker, grill or oven (at 300° F) for two hours. You will hear the liquid bubbling and the steam will break down the muscle tissue into a tender meat. Remove from heat, carefully remove the foil (don’t steam your fingers!) and dish up.
Notes
  1. Choosing the brisket
  2. Buy a fresh brisket and have your butcher trim the cap fat to 1/4 inch. Brisket should weigh in at about 10 pounds.
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