Shelly's Recipe

SMOKING BRISKET TIPS

Category: Grilling

Always Cook Brisket Fat Side Up

This information is great for Large Briskets or Small.

Large being greater than 12#, It woks for all sizes.

For greater, smoke 2 at a time if you have 2 racks

And freeze (1 (leave in foil, just off grill) for later.

Smoking brisket is always a matter of personal choice and since it is difficult to go wrong, it is just a matter of what you want to taste. Buy an untrimmed brisket with fat on one side.

A very good choice now is spicy Italian dressing, just rub it all over so it will cook through the fat. Salt and cayenne sprinkled generously over the fat side only is also tasty. These spices may be added just before wrapping in foil or from the start. If you use No Spice at all on the meat, it will still be great.

Plan to start the cooking the evening before you want to eat it. In your smoker start about 10 lbs of charcoal, soak mesquite or hickory chips in water at least 30 minutes. (Any wood that loses its leaves in the winter can be used for smoking, pecan, mesquite or fruit woods are good choices. It will take 2 fires (consecutive). Be sure to check the water pan level. Line outer edge of charcoal with wood chips to start then add as necessary. Throw some in the middle too. This entire process will require 20 lbs of charcoal and some twigs or woodchips.

Add some soaked chips to coals, put on meat. Let smoke for about 4-6 hours, adding chips as necessary. Then double wrap the meat in heavy-duty aluminum foil, build totally new fire with no chips. Let meat cook undisturbed for another approximately 8 hours or until you are almost ready to serve it. Remove from the smoker and let it stand at least 15 minutes before slicing. Slice diagonally across the grain and trim off the fat. (This will serve a lot.)

Note: You can throw this in an ice chest immediately after coming off the grill and it will stay hot for several hours. Careful when unwrapping it!