Jared's Smoked Brisket

 Kristen's husband, Jared, is an expert at meats: grilling, smoking, cooking meats.  He recently tutored Ken on doing a smoked brisket.  Oh. my. goodness.  It was absolutely tender, melt-in-your mouth delicious.  The leftovers made the best French Dip Sandwiches ever.

Ken with the brisket ready to go in the smoker.

Smoking the meat

Smoked Brisket

The type of wood you use to smoke the brisket makes a big difference.  Jared uses 1 part hickory to 2 parts apple.

Meat

1 brisket point, about 4 lbs. We bought one at Costco

Rub

2 T. beef base (Better than Bouillon) 

2 T. garlic salt

2 T. fresh ground pepper

2 T. chili powder, opt.

1 T. brown sugar

1 T. smoked paprika

Wrap Sauce- The Texas Crutch

2 T. brown sugar

2 T. Apple juice

Glaze (this is optional)

3/4 cup of your favorite BBQ sauce

2 T. brown sugar

1 T. apple cider vinegar

Remove the fat cap (the very fatty area) and score the meat on both sides, so it can absorb the rub.  Dry the meat with a paper towel.

Rub the beef base into the brisket on all sides.

Combine the rub ingredients and generously rub onto the meat.  Put the meat back on the styrofoam tray and wrap tightly in cellophane.  Refrigerate overnight.

Preheat smoker to 225

Put the brisket on the smoker and let smoke for about 5 hours or until the internal temperature  reaches 170.  (These are the instructions given to us by Jared.  But, our smoker was not functioning properly.  So we only smoked it about 30 minutes.  It was a happy mistake.  It was plenty smoky, but so very tender and juicy, with lots of au jus developing in with it in the foil pouch)

Mix the Texas Crutch ingredients.  Lay out the heavy duty foil (double layer) and put the meat in.  Cover the meat with the mixture.)  Fold the meat into a foil packet and put it on a baking sheet.  Put in oven at 225 for about 2 hours.  (we had it in for 5-6 hours since it had not cooked in the smoker)  The internal temperature should be at least 190.  That is the temperature that fat fully renders.

Optional:  Unwrap the brisket and put on the glaze.  Put the meat back on the grill and cook for about 20 minutes.

Let the meat sit for 10-15 minutes.  Slice and serve.

We served it with broccoli, mac and cheese, and coleslaw