Here's everything you need for this savory brisket. You need 1 hour of prep time and 8 hours of cooking time for this recipe that makes between 8 and 10 servings.
This Is What You Need…
Ingredients To Gather:
- One 8-to-9-pound brisket flat
- ¼ cup kosher salt
- 1½ tablespoons freshly ground black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons Aleppo pepper flakes
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- Two 9-by-13-inch aluminum pans, for smoking
- 8 cups water, for smoking
- Lump charcoal, for smoking
- Hickory wood, for smoking
- Spray bottle, for smoking
- ½ cup apple juice
- ½ cup apple cider vinegar
- Butcher’s paper, for smoking
Directions To Follow:
1. Place the brisket on a large baking sheet and pat dry with paper towels. In a small bowl, mix together the salt, pepper, brown sugar, pepper flakes, garlic powder and cumin. Rub the spice mix all over the brisket and let sit for 1 hour while you prepare the smoker.
2. In a barrel smoker, place a 9-by-13-inch aluminum pan underneath the grill grates on the side opposite the firebox. Place another pan on top of the grate closest to the firebox and fill it with the water. Light a chimney starter full of lump charcoal and let burn until bright red, about 10 to 15 minutes. Fill the firebox with the hot charcoal and top with 3 pieces of hickory wood. Keep the lid open until the wood catches fire. Using tongs, turn the wood and close the lid. Maintain a temperature of 250º in your smoker.
~*~ Helpful Tips & Tricks ~*~
Next, put the brisket on the grate, positioning it directly over the aluminum pan. Close the lid of the grill and then smoke for about 6 hours, or until the meat is dark. Keep the fire going by adding more wood every hour, and combine the apple juice and apple cider vinegar in a spray bottle and use it to spray the brisket generously with the mixture every time you add more wood. Be careful not to let any heat escape while you're doing this.
After 6 hours, take the brisket out of the smoker and then tightly wrap it in butcher's paper. Then put it back into the smoker and cook it for another 2 to 3 hours or until it's reached an internal temperature of 200 degrees Fahrenheit. Continue adding more wood every hour, and when the meat is done, remove the package from the smoker and place it on a cutting board, letting it sit for 1 hour while still wrapped in the butcher's paper. After 1 hour, unwrap the brisket and slice it against the grain before serving.
Finished!
This recipe definitely requires a lot of time and effort, but it's well worth it. This brisket tastes amazing served on top of bread and topped with BBQ sauce. We also recommend pairing it with some hearty potato salad.
Happy Brisket Baking & Enjoy!
Article Source: Tasting Table
Donald Watkins