Dealsy’s Smoked Brisket

INSTRUCTIONS

1. Indirect cooking – add Hickory and Mesquite wood chunks for flavour or if you are cooking on the Weber SmokeFire, turn on Smoke Boost for the first 2 hours of the cook.
2. Set up your smoker for indirect cooking and pre-heat to 120C/250F.
3. Prepare brisket – remove the silver skin from the underside and trim edges clean where required, trim fat side and leave about 10mm of fat across the brisket to protect the flat during the cook – note the fat helps flavour the brisket during the cooking process.
4. Rub with olive oil then apply your rub on all sides.
5. Place the brisket into your smoker and cook for 2 hours – insert your monitored probe if you are using one.
6. If you are using the Weber SmokeFire, turn on Smoke Boost.
7. After 2 hours spritz your brisket.
8. Continue to cook until the brisket reaches an internal temperature of 74C/165F. If using the Weber SmokeFire, turn off Smoke Boost and set your cooking temperature to 120C/250F for the remainder of the cook.
9. Continue to spritz the brisket every hour.
10. Once the brisket reaches an internal temperature of 74C/165F, remove the brisket and wrap tightly in pink butchers paper.
11. Return the wrapped brisket to the smoker and continue to cook at 120C/250F until the internal temperature reaches around 96C/205F and the brisket should probe like a hot knife through butter. Note that the temperature is just a guide, over time you will get a feel for probing and know when there is no resistance that the brisket is ready to come off.
12. Pull the brisket off, leave wrapped in the pink butchers paper and wrap the brisket in an old beach towel or place in a cooler – A Yeti Hard Cooler works well – and leave rest for at least 1 hour – yes be patient.
13. Slice brisket and server.

Recipe by @dealsysbbq