Brisket - Texas style March 19 2014, 4 Comments
Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat. Apply rub to all sides of the meat liberally. I like to apply our Holy Cow and then come back across the top of that with some of our Holy Gospel.
Set the smoker at 250°F.
Place the brisket in the smoker fat-side uo ... this is my preference, but highly debated in the barbecue world. Fat-down is fine if that is your preference. Many comp cooks prefer fat down for presentation reasons.
When the meat reaches an internal temperature of 165 (the bark will be set nicely by this point) wrap the brisket in non-waxed butcher paper or aluminum foil.
Continue to smoke the brisket until the meat is “probe tender” which means when you probe it in the flat there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be around an internal temperature of 203°F.
Remove the brisket from the smoker, and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat.
Unwrap the brisket and slice against the grain.