Backyard Brisket
Brisket is the most intimidating meat of all of the big BBQ meats I cook. It can be challenging because it is so big, so expensive and it’s hard to perfect the tenderness. Not to mention that it has 2 muscle groups that are both usually done at different times and temperatures. With this basic backyard method, you will be able to nail brisket every time and impress your friends, family and Instagram followers.
Servings: 10 people
Ingredients
- 1 each Whole beef brisket, point and flat together
- ¼ cup Yellow Mustard
- ¼ cup Motley Que Beef Fixx
- ¼ cup Boar's Night Out White Lightning Double Garlic Butter
- 1 cup Beef Broth
- 1 bottle Motley Que Sticky Fixx
Instructions
Preparation
- Remove the brisket from the vacuum seal package and discard the packaging. Using a good boning or filet knife you want to trim the fat on the brisket down to about ¼ inch thickness. You want to leave only the milky white fat and remove almost all of the thick dense fat on the surface of the meat because it is too thick and dense to melt away during cooking. Remove all of the silver skin from the bottom of the brisket as well. Next locate the vein of fat that runs between the flat and the point and remove most of it.At this point you can separate the point and flat or leave them connected but you want to get rid of most of that fat vein so that the whole brisket will sit flatter. Once you are done trimming lightly rub the brisket all over with the yellow mustard, this will act as a binder for the rub keeping it attached for the first bit of the cook. Then season the brisket quite heavily all over with White Lightning Double Garlic Butter. Add a second coat of rub using the Motley Que Beef Fixx afterwards. Allow the brisket to rest with the rubs on at room temperature for approximately 30 minutes or up to overnight in the fridge.
Cooking
- Set the smoker to 225 degrees and place the brisket on the smoker fat side down. Place a WiFi or Bluetooth thermometer in the thickest part of the brisket so you can tell what the internal temperature without opening the lid.When the brisket reaches 165 degrees internal temperature it is time to wrap it in tinfoil. Remove the brisket from the smoker and place on a layer of tinfoil. Pour the beef broth over the brisket and wrap it up tightly in 2 layers of foil. Place it back on the smoker and monitor the temperatures again.You want to wait until the brisket reaches around 200-205 degrees and then start checking for tenderness. You can tell your brisket is done when your meat thermometer slides in and out like butter. When this happens you should vent the brisket by opening the foil and allowing the heat to escape for around 10 minutes. Then re-wrap in foil and place the brisket in a warm cooler or an oven or smoker set to warm for no less than 30 minutes but up to 4 hours.
Serving
- When you are ready to slice the brisket I like to separate the flat and point but you can also slice them “Texas style” and leave them attached. Aim for pencil thick slices when slicing brisket, but if it’s falling apart a little then you can make the slices thicker and if it’s a little too tough you can slice it thinner and your guests likely won’t notice. The perfect brisket slice should hang over your finger without breaking. After slicing I like to paint on a healthy amount of Motley Que Sticky Fixx BBQ sauce to add some more flavour and moisture.
Tried this recipe?Let us know how it was!