While I’m largely removed from politics for the next few days (and no radio) thanks to a perforated ear drum, I did get up and get a brisket ready for the smoker and will share with you what I do.
First, I’m a Big Green Egg guy, so know that. But here’s what I do.
8 hours before hand:
7 to 12 lbs. brisket
2 cups beef broth
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper
Trim the silver skin from the brisket and trim any large fat caps to about 1/4 inch. Do not cut into the meat and do not score the fat.
Mix the broth and spices. Thoroughly inject the meat and let it rest for 8 hours in the fridge.
8 hours later:
Prepare the smoker.
I use chunks of oak and mesquite in the smoker, putting them on the coals right before I add the meat.
Remove the brisket from the fridge, drain liquid, and pat the brisket dry. Make a note of which way the grain goes in the meat. You want to cut against it. If you are afraid you won’t remember once it is smoked, cut a small wedge with the grain to indicate which way it runs.
Bring smoker up to 240 degrees fahrenheit.
1/2 cup kosher salt
1/4 cup turbinado sugar
1/4 cup ground black pepper
Lightly cover the brisket. Do not pack in the rub, but cover lightly and rub it in. Cover both sides and the edges.
Let the meat continue to sit for up to an hour from being removed from the fridge.
Add the wood chunks to the smoker, put in a filled up water pan, and set the meat over the water pan.
When the meat gets to 167 degrees, wrap it in unwaxed butcher paper or heavy duty foil (I like unwaxed butcher paper), then bring it up to 200 degrees.
Let it rest an hour.