Quote:
Originally Posted by cabmando
Okay, my brother and I struggle with Brisket, it always ends up dry. So spill it, what's the secret to a nice moist cut of brisket? It's killing us both slowly knowing we can't make a perfect brisket on the WSM.
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As lindbhr says, Aaron Franklin has a ton on Youtube and a book so worth checking those out. I developed my own technique which yields a great brisket, certainly very moist throughout. I think if I did the mopping and the paper like Franklin, it would be better but probably not worth the effort. Here's what I do.
Whole untrimmed grassfed beef brisket from Whole Foods. This may be the most important part.
I trim off very little fat. Less than most.
Heavy Kosher salt and pepper rub just before putting it in the smoker
Minion method charcoal with 8-12 good sized chunks of oak
Put meat on as soon as the charcoal is all set up and water is in the bath
225F for 12+ hours
let it rest for an hour
Eat
Is my brisket as good as Franklin's? It's damn close. Had some more tonight with cole slaw and beans and a Guiness Stout. I'm stuffed.