We’re super lucky that Brock loves his smoker and absolutely has ‘a knack’ (and great love) for smoked meat…so…now that everyone is spending a little extra time at home, I’m taking the time to get down his ‘smoking notes’. Below is just an outline – Brock has been doing this FOR YEARS and the Kamado Joe is his favorite smoker by far – and oh my goodness we all benefit!
1 whole brisket (briskets can be anywhere from 8 to 20 lbs – around 12 lbs fits best on our smoker)
prepared mustard – (Brock always uses French’s mustard) – the mustard doesn’t affect the flavor at all, it’s used simply as ‘glue’ for the spice rub
your favorite spice rub for meat with NO sugar – we have a couple that we love from The Silk Road Spice Merchant
Plan ahead! Briskets usually take around 12 hours and Brock usually gets up at around 3:00 am to have one ready for a late afternoon barbecue and he always gets the smoker going before preparing the meat; for brisket, 3 or 4 mesquite wood chunks with a hickory and oak lump charcoal mix.
Trim the brisket so that any fat is no more than 1/4-inch fat – if the fat is any thicker then the smoke won’t penetrate. Our go-to butcher Master Meats usually has this step mostly done, and therefore there’s hardly any prep on our end. Rub the meat all over with prepared mustard, sprinkle it generously with spice rub and get it onto the smoker. Smoke at approximately 225 degrees for about 12 hours until the internal temperature is 195 to 200 degrees. Brisket is best if you give it time to rest (so add the resting time into your preparation calculations!) and we have a designated ‘smoked meat cooler’ where the meat is well wrapped in heavy foil, and then towels and then tucked into the cooler for a couple of hours before slicing and enjoying.
Smoked brisket is fabulous with everything, but we also particularly enjoy the leftovers in potato/onion/roasted vegetable hash topped with poached eggs and then of course, Smoked Brisket Lasagna! – enjoy!