Preparing your brisket for smoking consists of trimming, and seasoning. Use your preference on trimming with the suggestion to do this about 12
hours before the brisket goes onto the grill or smoker. Season brisket at
least 12 hours before smoking. Kosher salt, black pepper and oil.
Distribute evenly coating the whole brisket.
Preheat the smoker to 250 degrees Fahrenheit (F) with both lump
charcoal and your wood. Use fruit woods is optional (applewood and maple being
my first choice) for brisket to add a sweeter flavor. Insert a remote
thermometer probe into the flat of the brisket, it is leaner and the more
important part of the brisket to monitor while cooking. 250
degrees F is ideal for slowly rendering fat.
As it cooks, it will encounter a period of time called the stall. The stall can
happen anywhere between 160 to 175 degrees F. As the heat from the
smoker renders the pockets of fat, the fat liquefies. As the fat liquefies
and interacts with the meat, there is a cooling effect that happens. To
speed up this process you have the option to wrap the meat in butcher
paper. Wrapping can help to save some time.
So don’t be alarmed if there are a couple of hours of incremental
movement in the internal temperature of the meat. The recipe has pushed
through the stall when the fat has rendered enough that there is balance
and the meat heats up again. Usually at 180 degrees things start moving
As the brisket reaches 195 degrees F, it is time to start probing the meat
with an instant read thermometer to see if it is done. If the thermometer
is meeting resistance as inserted it, that means the intramuscular fat
hasn’t fully rendered out yet. It should feel as if inserting the
probe into room temperature butter.
The range a brisket can be done will range anywhere from 195 degrees F
to 215 degrees F. Trust the probe and keep checking every 15 minutes
until you get smooth insertion of the thermometer. At this point, go ahead and place the sausage in
the smoker to bring to 165 degrees.
Cut the brisket in half about where the point ends. This separates some of the flat from the point.
Slice the flat in to slices. This is all preference, the way people slice it. Some people prefer thicker slices over pencil thin.
Take the larger cut that is both the point and the flat, and then slice that in half. From there, continue to slice.
Slice sausage on a hard bias. Serve with brisket.
Deep fry hushpuppies for 30-45 seconds. Combine the Napa slaw with coleslaw dressing. Peel watermelon and cut into planks. Top with
pickled blueberries, feta crumbles, fresh mint, and balsamic dressing.
Ingredient availability varies by location*