Smoked Brisket

Standard

My first attempt at smoking a brisket. I used a big green egg BBQ to smoke it.  I think it was my greatest BBQ/grill/smoking ever. Just a word of warning.. Its an all day affair. I lit my BBQ around 7:45 in the morning and we ate around 5pm

8 Lb or so brisket.
3/4 cup kosher salt
1/2 cup ground black pepper
1/4 cup garlic powder
2 Tbsp chili powder
1/2 Tbsp Cayenne
1 Cup apple juice

the night before cooking
mix the salt, peppers,chili powder and garlic powder together
apply as a rub to both sides of the brisket and refrigerate overnight

the next day
set your BBQ up for indirect cooking. I use big green egg brand lump charcoal and add a small amount of mesquite that has soaked in water for about an hour, My BBQ is a big green egg.
Light the BBQ and adjust the temperature to 225-250 degrees. This is key. Too hot and you will end up with shoe leather. smoking requires a long time at low heat.
Put the brisket on the grill fat side up.  cook low and slow for 6 hours
remove the brisket and wrap it in tightly in double aluminum foil. add the apple juice to the packet before sealing.
return to the BBQ and continue cooking for about 2 more hours,until the meat reaches about 200 degrees.
remove the wrapped brisket and further wrap it in a towel. Place it in an ice chest/cooler and let it sit for another hour or 2. Its best to pre warm the cooler by either pouring some boiling water in it for a few minutes or let it sit in the hot sun,lid up.

slice across the grain

 

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