Ingredients
1 whole untrimmed 12–14 pound brisket (you can find market trim to save time)
1 cup of TX Whiskey Blended
½ cup extra coarse black pepper (16 mesh)
¼ cup coarse kosher salt
¼ cup Lawry’s seasoning salt
Pink unwaxed butcher paper or heavy-duty foil
Directions:
1. Start with trimming out your whole packer brisket. Make sure to leave ¼” fat cap on the flat (lean) for protection.
2. Combine both salts and pepper into a shaker bottle. Season liberally starting with the meat side and sides. Flip and season fatty side. Allow brisket to sit for a minimum of 1 hour to allow the seasoning to adhere.
3. While brisket is sitting, get your smoker going at 275° with a heavier smoking wood/pellet like oak, pecan, or mesquite.
4. Place brisket directly on the grate, fat side up until you reach an internal temp of 170°-175°. Spritz every 45 minutes with TX Whiskey Blended after the first 3 hours.
5. Typically 6-8 hours in, depending on the size of brisket, you will hit wrap temperature. Wrap tightly in pink butcher paper or foil until an internal temp of 200°is reached or probe tender. I start probing when my temp hits 195 degrees. For temping, probe the point and 2 sections of flat for tenderness.
6. When done, let rest for a minimum of 1 hour. This can be done on the counter top. If it finishes early, let it sit for 15 minutes to allow the cook process to stop, wrap in a towel and place in a good rotomold cooler. Time permitting, allow the internal temp come down to 140-150 degrees before slicing.
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