Brisket Prep & Cook!

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Trim the brisket by cutting off the gray meat around the edges.

Remove the caps of fat around the brisket to allow seasoning to penetrate.

Trim the fat cap down to about a quarter inch for protection and flavor.

Carve out the fat between the flat and point of the brisket.

Apply a hot sauce binder to the brisket.

Season the brisket with Lane scorpion rub and wrap it up to refrigerate for about six hours before cooking.

Prepare the kamado smoker with deflector plates and a water pan for gentle heat.

Place the brisket on the smoker for an overnight cook of about 10-12 hours.

Monitor the internal temperature, aiming for around 170°F before wrapping.

Wrap the brisket in butcher paper with beef tallow on top and bottom using the boat method.

Return the wrapped brisket to the smoker, positioning the point towards the hotter side.

Check the brisket after cooking; it should be tender but not falling apart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary