TW's Ultimate Smoked Brisket From Coryell City
18 - 24 servings (3 Oz Cooked Per Serving)
10 pounds beef brisket, trimmed to 1/4-inch fat
15 to 20 pieces split mesquite and/or oak wood, half dry and half gree
n (1 1/2 to 2 cubic feet of wood chunks in a bag may be used if logs a
1/4 cup Fiesta Brisket Rub
2 tablespoons paprika
2 tablespoons coarse ground black pepper
1 tablespoon onion powder
1 (12 ounce) can beer
1 1/2 cups water
1 1/2 cups cider vinegar
1/3 cup onion juice concentrate (jar in spice section)
Combine rub ingredients and season all sides of brisket.
Build a fire in fire box of smoker grill with lid and vents open.
Place brisket lean side down on grate to sear when fire reaches a low
flame but is still hot. Sear 20 minutes per side. Wet the entire brisk
et after searing with a spray bottle of sop until dripping. Start cook
ing with fat side down and lid closed to build heat in chamber.
Check fire every 30 minutes and sustain, adding one log at a time, usi
ng a mixture of dry and green wood for heat and smoke. Maintain an eve
n cooking temperature of 250 to 270 degrees in the cooking chamber. if
the smoker grill does not have a thermometer, use an oven thermometer
set on the grate next to the brisket. Adjust side and chimney vents t
o increase or decrease oxygen to the fire to help regulate cooking tem
Turn the brisket after 1 hour and spray with sop.
Cook 6 to 10 hours until tender and tasty. Turn every 2 hours and sop
each time. Check brisket and fire in between turns. Keep brisket surfa
ce moist with sop.
Carve across the grain into 1/4-inch thick slices and serve with your
favorite sauce or in a sandwich