Spent a beautiful 80° afternoon in New York for Memorial Day this year. Here’s a look at the holiday brisket I prepared on my portable smoker.
Time to belly is 6 - 7 hours
Can you smell the Au Jus?
Master Plan
The idea here was to render down the fat in the oven before creating a dark-red, smoky bark around the entire brisket to hold-in the moisture produced from the oven.
Final Result
Overall, I was very satisfied with the tenderness of the brisket. However, it did lose some of its moistness. I also wasn’t too pleased with the flavor before adding the BBQ dressing at the end.
Best Positive: There was a great bark evenly around the brisket.
Worst Negative: The brisket dried out a bit while in the smoker.
Next Time: Wrap the brisket in paper before placing it into the smoker.
LET’S GET STARTED!
What do you need?
- 3 lbs of brisket
- Dry rub
- Salt
1. Preparation
Ordered 3 lbs of brisket from Whole Foods (paid for with Bitcoin) and put it in the fridge overnight.
2. Seasoning
- Pink salt
- Rosemary
- Thyme
- 2x Dry rubs (Grillmaster)
3. Oven Roast
- Place in a baking pan and cover with foil.
- Place in oven at 250° for 3 hours. (NOTE: You may choose to lower the temp to 225° and extend the time by an hour.)
4. Smoker
- Remove from oven, flip, baste and apply more seasoning.
- Place in smoker for 1 hour.
- Flip, baste and apply more seasonings.
- Place in smoker for 1 (final) hour.
5. Resting
Allow the brisket to rest for up approx. 15 minutes, then slice half the brisket (into ½” slices).
6. Dressing
(optional) You can drizzle a coating of BBQ sauce (or equal) to add some sweetness to the final flavor.