I prefer slow and low. Figure on roughly 1-1.5 hours per pound at 225 cooking temp. Generally, I use a ‘whole packer’ which is about 15-20 pounds.
Step 1: I trim the fat, so it is no more than 1/4” all the way around. If you do not, it will take longer and may not render all the way out.
Step 2: Time to season the slab. I use @buffalowbbq Beef Rub for all of my briskets. Alternatively, put a hefty amount of Salt and Pepper in a mixing bowl, then add 2-3 tablespoons of red pepper flake and mix that in. Do a light coat of olive oil to act as a binder for the rub. Coat the brisket pretty heavy the night before or even two days before and store in the refrigerator in saran wrap or a sealed container.
Step 3: Fire up the smoker, @greenmountaingrills is my preferred smoker. Once it gets to 225 degrees set the brisket in the middle. I personally prefer fat side up but have found on pellet grills it just does not make a difference.
Step 4: Now the hard part… don’t do a damn thing. Don’t look at it, don’t spritz it, don’t wrap it, don’t add water, don’t even think about it. DO have a drink or spend time with your friends and family or work on side dishes. This thing is going to take 15-24 hours depending on the meat and size of the brisket.
Step 5: Once the internal temp is 203, you’re done. Pull it out very carefully, double wrap in foil, then in towels and put in a cooler or oven (not on) and let it rest a minimum of 2 hours. I prefer to let it rest in a cooler for about 4-5 hours.
Slice it, typically the thickness of a pencil. Some people slice it across the grain, but I have never found it to matter when cooked with this method.
Enjoy and make sure to tag @buffalowbbq in your instagram pics!