Recipe of the Week: Smoked Brisket

A whole brisket weighs between 9 and 12 pounds on average and consists of two ends. The flat—also known as the single end, first cut, or thin end—is usually about 2 inches thick with ½ inch of fat cap. The point—also known as the double end, second cut, or fatty end—consists of two muscles separated by a layer of fat with another inch or so of fat cap on top. This thicker end is on average 4 to 5 inches high. If you’re feeding lots of people, use the whole brisket and offer your guests the choice of fatty or lean cuts.

Serves 8 to 10

Ingredients

3 Tbsp                  salt
2 Tbsp                  pepper
2 Tbsp                  packed brown sugar
2 Tbsp                  sweet paprika
2 Tbsp                  onion powder
1 Tbsp                  garlic powder
5 pounds             brisket
5 cups                  chunky wood chips

Method:

1. Mix together the salt, pepper, sugar, paprika, onion powder, and garlic powder in a small bowl. Place the brisket on a baking tray and, using your hands, massage the rub evenly into the meat. Refrigerate, covered, for 4 hours or overnight.
2. Remove the brisket from the fridge and allow it to come to room temperature. Soak the wood chips in cold water for at least 30 minutes.
3. Set up your charcoal BBQ. Light about 15 pieces of lump charcoal. When hot, place them in three even piles around the circumference of your grill. In the empty center of a grill place a catch pan made of either a small stainless-steel bowl or an aluminum tray and fill it ¾ of the way with hot water. Place the grill on top of the charcoal and catch-pan and close the lid, bringing the internal temperature of the grill to 250°F.
4. Place the brisket on the grill above the catch pan and place a handful of wood chips on each pile of charcoal. Close the lid and adjust the temperature to reach 225°F. Every hour, continue to add fresh hot coals and soaked woodchips to maintain the heat and the smoke.
5. When the internal temperature of the brisket reaches 190°F (after about five hours), remove it from the grill and wrap it tightly in either heavy duty aluminum foil or butcher’s paper. Let it rest, wrapped, for one hour to allow the residual heat from the brisket to continue cooking it in a moist environment.
6. After the hour is up, unwrap the brisket, slice it thinly against the grain, and enjoy! BBQ Sauce is optional here. I prefer it Montreal style – with lots of mustard