Brisket Low and Slow

Smoking a brisket has such flavor but patience is needed.  Figured out it's better to let it reach the right temperatures and resting it for a few hours adds to the tenderness.  Finally have a pellet smoker that has a larger hopper so I can start it before going to bed and fill it in the morning, to allow for resting time the next day.  I like mixing the point and flat meat chopped together and using it in other dishes like Braised Leftover Smoked Brisket / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style Japanese Brisket Pancake / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style Japchae (Brisket Leftover) / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style to Leftover Brisket Fried Burnt Ends / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style

 

Ingredients

  • Whole brisket
  • Favorite dry rub
  • Gochujang paste or yellow mustard
  • Apple Cider Vinegar

 

Directions

  1. Trim fat off the brisket and save for tallow
  2. Scoop gochujang in a small bowl and add apple cider vinegar a thin consistency for the rub to stick to. Yellow mustard works too.
  3. Generously cover the brisket with seasoning, it's a big protein
  4. Set smoker to 275 
  5. Set temperature probe to 203 F
  6. When internal temperature reaches 160 F, wrap in butcher paper and return to smoker until 203F is reached
  7. Rest wrapped in towels to keep the heat and contain the mess in a cooler or oven for a few hours to allow the fat to render and meat to become more tender.  
  8. Worth the wait, but I also can do it hot and fast with smaller briskets Brisket Hot & Fast / Brisket / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style