When smoking a beef brisket I usually use a “full packer Brisket”. This has two distinct cuts, the point and the flat. They are separated by a thick layer of fat. The point is the thick cut on top, with the flat being on the bottom. The picture above is the flat. You can separate these two cuts by cutting through the fat layer being careful to leave about 1/4 inch of fat on the top of the flat. I use the point to make my burnt ends and the flat for slicing. Today I am smoking just the flat since I am preparing BBQ for just me and my wife. There will be plenty of leftovers since a flat is around 5-7 lbs. raw and will lose about 30 % of weight when finished. That will leave about 3 1/2 – 5 lbs. finished meat. The first step is to prepare a marinade and inject to meat. I use equal amounts beef broth, cider vinegar, and olive oil. I emulsify them in a blender until smooth. For this brisket I used 2/3 cups each. Inject the meat along the grain every inch or so. Be careful because this is a coarse grained cut and the marinade will squirt out in all kinds of places and ruin your shirt! Place the meat in a large ziplock bag and add the rest of the marinade. Place in the fridge for at least 24 hours.
When you are ready to smoke the brisket, remove from the marinade and pat dry. Apply your favorite rub (or you can use my “Basic Rub Recipe” found on this blog) on the top, bottom, and sides of the meat. Place in a smoker @ 225 degrees and smoke for 6 hours.
At the end of 6 hours it will look like this.
I remove the brisket from the smoker and wrap in unwaxed butcher paper and tie with kitchen twine. You can use heavy duty foil if you want but I find that using butcher paper the meat retains the moisture whereas the foil causes a lot of the juices to come out of the meat leaving a considerable amount in the bottom of the foil. There is none in the paper. The smoking process is done but the cooking process is not. You can place the wrapped brisket back in the smoker or place in an oven @ 225 degrees for another 3 hours. I recommend the oven to save on smoker fuel.
This is what makes it all worthwhile. It is smokey and melts in your mouth. NO KNIVES NEEDED!
1 Whole packer brisket, 12-15 lbs. All purpose rub. Beef broth. Rub brisket liberally with rub. Place in smoker @ 225 for 6 hours, spraying with beef broth every hour after the 3rd hour. After smoking for 6 hours, double wrap whole brisket in heavy duty tin foil (any meat that is being smoked will absorb smoke for up to 6 hours but after that it will just start accumulating on the bark and make it black and bitter). Put back in smoker or oven @ 225 for another 3 hours. Take wrapped brisket out of the smoker and place in a cooler for at least an hour to rest and up to 3 hours.
1 5-7 bone prime rib, small end, bone in. Mix together 2 tbsp. kosher salt, 2 tbsp. coarse black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. sugar. Rub roast with spice mixture making sure to cover complete roast including ends. Place a temperature probe into center of roast. Place in smoker preheated to 375 degrees. Smoke one hour then reduce heat to 325. Remove from smoker when internal temp reaches 130 degrees for rare, 135 for medium rare, 140 for medium, and 145 for well done. Tent with foil for thirty minutes. Remove rib bones by fileting them off in one piece. Save for good eating later. Cut roast into 1 inch slices.