When the smoker is ready, place the brisket on the smoker grate fat side up and close the door or lid. If your smoker has a water pan, fill it up with water. Lower heat is ok if you must but, just know that this means it will take your brisket a little longer to get done. Set up your smoker for cooking with indirect heat at about 240☏ if possible. The brisket is now in the correct configuration and is ready for the smoker and you can start dreaming about the delicious smoked brisket you’ll soon be enjoying! Now let’s do the molasses thing to the fat cap.Īnd pour another 4-6 tablespoons of Jeff’s original rub onto the fat cap and rub it in real good. I also believe this gives the smoke just a little bit of access to the meat that it wouldn’t have on that side otherwise. It also gives the rub a place to hold on to so the melting fat cap doesn’t just wash all of the rub away. This allows the juices to get trapped a little down next to the meat helping to keep it more moist. Try not to cut into the meat but it’s not the end of the world if it does happen. One thing that I like to do and it has proven to be a great method is to cut a crosshatch pattern into the fat cap. Well, during the cooking process, this fat will begin to melt and as it does, this super tasty juices will flow over the brisket and down the sides sort of self-basting. You can trim it down to this thickness using a sharp knife if you want to.Īs you can imagine, the smoke and rub does not get through that layer of fat so you might wonder why we leave it on instead of just trimming it all off. The fatty side of the brisket called the “fat cap” only needs to be about ¼ inch thick. Let it sit for 5 minutes or so before flipping it over. Sprinkle 4-6 heaping tablespoons of Jeff’s original rub onto the brisket and use your hands to spread it out over the top and sides. Then use your hands or a cooking brush to spread it out all over this side of the brisket. This time I decided to use molasses as it is very sticky, gives it great color when mixed with my original rub and tastes great as well. A sticky surface under the rub fixes this problem. Rub is no good to anyone if it just simply falls off when you flip it over or when you are placing it on the smoker grate. to create a sticky surface on the meat so the rub will stick. I sometimes use mustard, spicy mustard, olive oil, barbecue sauce, etc. This side will be facing down in the smoker but let’s season it up before we flip it over. This stays in throughout the cooking process. I sometimes notch the meat but an even better idea is to simply run an extra long toothpick through it in the same direction that the slices need to be cut. We always slice across the grain as this gives you the most tender bite. Notice how you can see the strands of the meat and the direction that they run? This is called the grain but once we have rub on the meat, you won’t be able to see this grain directionįor this reason, it’s a good idea to mark this somehow so you’ll know how to slice it later. Place the brisket meaty side up (fat side down) on a cutting board or better yet, down into a large, deep foil pan to help contain the mess.
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