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Cooking a Brisket

Trimming a Brisket

First you want to trim any large deposits of fat from the point end. Also, trim half of the fat vein connecting the point and flat but be careful not to trim too much here. Remove any fat or sinew on the top of the flat. This is where you get the money slices. Flip the brisket over and trim any other large fat deposits but leave at least ¼” of fat on the bottom of the flat and point.


Injection and First Seasoning

Season the entire brisket starting on the back side and flipping over. Use a good amount of Salt, Black Pepper, and Garlic Powder. You want to season it like you would a steak you are about to grill.


Au Jus Sauce (Brisket Marinade & Inject)


1 package of French’s Au Jus Sauce seasoning French’s Au Jus Sauce seasoning

1 cup of Moore’s Marinade or Dale’s Seasoning or Allegro Marinade

1 tablespoon of Texas Pete Hot Sauce

2 cans of beef broth

3 tablespoons of melted bacon grease

Make the French’s Au Jus Sauce according to their directions on the stove, except add the beef broth instead of water. Mix in the rest of the ingredients and simmer for 15 minutes.


A brisket can be marinated for several days, but marinating doesn’t penetrate very deeply in a thick piece of meat, so inject the marinade to even out the flavor.


 Lay the brisket fat side up and inject through the fat cap every square inch. You want to insert the needle as far as you can without punching through the other side of the meat. Once the injections are completed, place the brisket in a 2.5 gal. zip lock bag and pour the remaining injection over the brisket. Marinade in the fridge or a cooler for at least 4-5 hours. (overnight is best).


When you’re ready to smoke, take the brisket out of the fridge, drain the marinade off (pat dry w/ paper towel if possible), and apply your dry rub starting with the bottom, then move to the top sides.

Apply a liberal coat of rub (equal parts kosher salt, black pepper, garlic powder, and celery seed) on all surfaces and edges of the brisket. After applying the rub, place a piece of foil over the brisket to keep it covered while it warms up.

Smoking the Brisket

Cook brisket at 250°F – 275F. Use an even amount of oak and hickory to smoke brisket. Brisket requires a long smoke and it tends to act like a sponge soaking up smoke. Over smoking any piece of meat will cause it to have a bitter taste.

Place the brisket (fat cap up) to start. Place a disposable foil pan beneath the brisket to catch the juices that flow from the meat (add to the au jus sauce for more flavor).

Wrap the Brisket

After six hours, test the brisket with an instant-read thermometer; the internal temperature should read 165. Remove the brisket from the smoker. Spray it with some of the Worcestershire

solution, wrap it in butcher paper or foil and return it to the smoker. Let it cook in the paper or foil for 2 - 4 hours longer until the internal temperature reads 203F.


Resting the Brisket

Once you reach the desired temperature, take the brisket off the smoker, and vent it to let the steam out. (approx. 15 minutes) if wrapped in foil. Place the brisket in an empty cooler and let it rest for 1 ½ to 2 hours. This will allow the brisket to tighten back up and absorb some of the drippings from the pan.


Brisket cooks in about 1-1.5 hours per pound, but there really isn’t an exact temperature for finished brisket. When brisket is done, the temperature probe will slide in very easily. Brisket must be cooked until it becomes “fork tender”. Once the brisket is tender, cover the pan with foil and let it rest before slicing so that the juices can be reabsorbed back into the meat.

After the brisket has rested, remove from the pan, and place it on a cutting board with the fat side facing up. Don’t discard the pan full of juices. Any remaining fat should be sliced or scraped off.

Flip the brisket over and begin slicing, making sure you are cutting across the grain of the meat, resulting in tender slices. Normally brisket should be sliced ¼ inch thick. After the brisket is sliced, dredge each slice through the pan of juices (it’s a good idea to strain the au jus first).


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