Smoking Meat 101: The Ultimate Beginner's Guide by Bill West

Author:Bill West [West, Bill]
Language: eng
Format: epub, azw3
Publisher: Rockridge Press
Published: 2019-06-24T22:00:00+00:00

SERVES

8 TO 12

PREP TIME

30 MINUTES

SMOKE TIME

8 TO 10 HOURS

TEMPERATURE

225°F

WOOD

OAK

1 cup kosher salt

1 cup freshly ground black pepper

1 (8- to 12-pound) brisket

1 cup mustard

2 cups Perfection Spray and Mop Sauce

1.Following the manufacturer’s specific start-up procedure, preheat the smoker to 225°F, and add oak wood. Post oak is the traditional choice in Texas (so-called because it’s a popular wood for fence posts).

2.In a small bowl, mix together the salt and pepper. Set aside.

3.Trim off most of the fat from the brisket, leaving about a half-inch fat cap on the meat for moisture. Yes, some of the fat will melt away during cooking, but you still want to trim your brisket because excessive fat on the surface will only add to the already long cooking time.

4.If the brisket is too large for the smoker, trim off the smaller point on the other side of the fat line to make a second roast. The point is also called the “deckle”; you’ll recognize it by its round and random intersection of muscle and fat (in contrast to the “flat,” which has a long and flat shape). If you’d like, you can also separate these cuts after the meat is cooked, prior to slicing. Many pit masters cut the point into cubes, then glaze them with sauce to make Burnt Ends.

5.Generously spread the mustard over the raw brisket, covering all sides. The mustard will act primarily as an adherent for seasoning and to seal in juices.

6.Apply the salt-and-pepper mixture to the brisket, pressing it firmly onto the surface. Though it may seem like a lot of salt and pepper, don’t worry; the large volume of meat will merit the seasoning.

7.Place the brisket in the center of the smoker rack, fat-side up. It should be in the direct path of the smoke. If there’s a cooler area of the cook chamber, aim the smaller and thinner “flat” section of the brisket toward that area.

8.Smoke the brisket for 4 hours. This is when patience is a virtue. Refrain from opening the cook chamber unless it’s necessary to replenish wood chips (depending on your smoker model’s requirements).

9.At the 4-hour mark, check the internal temperature by inserting the probe of an instant-read meat thermometer into the center of the thickest portion of the meat. You’re looking for the thermometer to read 165°F, the temperature considered “done” according to USDA food safety standards.

10.If the thermometer hasn’t hit 165°F, smoke the brisket for up to 1 hour more.

11.Once the meat reaches an internal temperature of 165°F, remove it from the heat.

12.Spray the brisket generously with the Perfection Spray and Mop Sauce, then wrap it tightly with aluminum foil or butcher paper (I personally prefer butcher paper, but foil works nicely, too) to seal in moisture. This is known as the “Texas crutch.” At this point, the brisket has already absorbed all the smoke flavor it will be able to take. Some say the Texas crutch is unnecessary; others claim it makes the bark too soft.

13.Place the wrapped brisket back on the smoker rack.

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