Servings: Enough | Prep Time: 1 Hour | Total Time: 13 Hours
INGREDIENTS:
1- 1 Whole Packer Brisket
Injectable Marinade:
2- 2 Cups of Water
3- 1 Heaping Teaspoon Beef Soup Concentrate
4- 1 Tablespoon Worcester Sauce
5- 1 Tablespoon of Soy Sauce
6- 1 Teaspoon Fish Sauce
Seasoning Rub:
1- Salt
2- Pepper
3- Granulated Garlic
DIRECTIONS
1) Trim the fat cap and any of the hard, solid fats to approximately 1 quarter inch. DO NOT OVER TRIM!! Fat = Flavor!!!
2) Mix together all of your injectable basting liquids and inject Marinade.
3) Inject into the entire brisket at approximately 1 inch spacing. You only need to do this approximately 15 minutes before going into the smoke.
4) Season /rub the outside of your brisket to your preference. Simple = heavy salt, heavy pepper & heavy granulated garlic.
5) Prep your smoker and bring it up to 225/250 degrees.
6) Place your brisket fat side down with the point towards your heat source.
7) Smoke at 225 degrees until the internal temperature reaches 160 degrees (at this point, a smoke ring /bark will have formed and your brisket will take on very little additional smoke flavor if left on smoker. Approximately 6 hours.
8) At this point you remove the brisket from the smoker and completely wrap it in butcher peach paper. You can now continue to leave the brisket on the smoker (wrapped in peach paper) or if you’re lazy and tired like me at this point you can place the brisket in the oven at 225 degrees for approximately 6 hours and get some well needed sleep.
9) Your brisket is done cooking when the internal temperature is anywhere from 190 to 202 degrees. 202 is the “magic number”.
10) Last step, shut off your oven, crack open the door and allow the brisket to set for 1 hour. Alternative, you can leave your brisket in a hard cooler for one hour.
11) Slice brisket against gain and serve.
Restaino's Kitchen 