Brisket is by no means an “easy” game, but this recipe is simple enough to repeat for delicious meat every time. The mustard marinade adds flavor while creating the perfect adhesive for the rub, and wrapping in butcher’s paper retains moisture throughout the smoke while still allowing for the development of a desirable bark.
Total time: 12-16 hrs
Ingredients:
1 brisket
1 cup wood chips (oak, hickory or cherry)
Marinade:
4 garlic cloves, finely minced
2 sprigs fresh thyme
4 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
Rub:
3 tbsp cumin
3 tbsp paprika
2 tbsp chili powder
1 tbsp brown sugar
1 tbsp salt
1 tbsp cracked black pepper
1 cup apple wood chips
Cooking:
Trim fat from the brisket if desired.
Combine marinade ingredients in bowl and slather over brisket, coating meat fully and evenly. Cover and refrigerate at least 3 hours.
After marinating, soak wood chips in water for at least 1 hr. Preheat smoker until it holds a consistent 225 degrees F.
While smoker is preheating, remove brisket from refrigerator. Coat evenly with rub, ensuring all surfaces are covered.
Place brisket fat side down on smoker. Smoke for 1 1/2 hrs uncovered. Remove brisket from smoker and wrap in butcher’s paper. You can substitute aluminum foil, but butcher’s paper better allows the meat to breathe while retaining moisture, resulting in a juicy center and better bark.
Return wrapped brisket to smoker. Cook for 1 hr/lb, or until internal temperature reaches 202 degrees F.
Remove brisket from smoker, wrap in butcher’s paper and then with a towel.
The final set is crucial: Wrap finished brisket (still in butcher's paper or tinfoil) in a towel and sit at room temp for 1 hr to allow for settling and redistribution of moisture before cutting.
Remember - always cut against the grain!
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