Pitmasters HATE This 6-Hour Brisket Recipe

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Go shopping for brisket at 10:15 AM for a barbecue at 6 PM.

Trim the brisket, starting by removing the heel fat and cleaning the surface of the meat.

Trim the sides to judge the thickness of the fat cap, round out the corners to prevent drying out.

Trim the fat cap down to about 1/4 inch thick and shape it to remove low spots for even cooking.

Mix a small amount of curing salt with water and spread it evenly over the brisket (optional for smoke ring).

Prepare a rub using equal parts kosher salt and coarse black pepper.

Insert a combustion predictive thermometer into the thickest part of the brisket at a slight downward angle.

Preheat the grill to 5-600 degrees Fahrenheit for steaming the brisket.

Place the brisket in a covered tray to steam, which prevents evaporation and allows the temperature to rise without stalling.

Cook the brisket until it reaches an internal temperature of 205 degrees Fahrenheit, which takes about 2.5 hours instead of the traditional 12 hours.

Once the brisket reaches 205 degrees, uncover it to allow evaporation and start smoking.

Smoke the brisket at 350 degrees Fahrenheit using small splits of pre-burned white oak for cleaner smoke.

Understand that smoking is a chemical reaction, not just about adding smoke; time and temperature are key for flavor development.

Cooking Techniques

Equipment Needed

Spice Level: