There are certain things a man should just know how to do, change the oil, change a tire, how to tie a tie, etc. Basic tasks that show being a man is more than simply a genetic quirk of fate. One of those things, especially for those of us in Texas, is smoking a brisket. You need a smoker, I use an old sportsman’s smoker my grandfather had, it’s about 30 years old, and I do sort of covet one of these…
If you don’t want to pay that much you can get a decent one for about $100,
or if you’re really on a budget even less.
Don’t have any reservations about the last one, it’s still much more capable than the one I’m using, the most important part of this is knowing what you’re doing not the smoker.
I generally smoke something around a 6lb brisket, it fits on my smoker, in the container I use for the marinade, and feeds us quite nicely for a few days, all things you should consider before you start.
The Marinade
You need enough Coca Cola Classic to cover the brisket when it’s in whatever container you’ve chosen for the purpose. Generally for me that’s around 32 oz, I add in a bunch of onion salt, garlic salt, (as for how much, if you wonder if you’ve added enough, you haven’t) and somewhere around a cup of BBQ sauce. I use Stubb’s
, but whatever you like should be fine. Mix all of that together then pour it over the brisket and put that in the fridge for somewhere between 12 to 24 hours.
The Smoking
Place your smoker where having hot coals falling through the bottom won’t create a problem you don’t want to deal with. If someone asks why you haven’t put your smoker on your deck like everyone else, say something sage such as “you do realize that would be putting a fire on a structural part of my house and intending for it to simmer there for the better part of 12 hours, right?” You want the cooking part of the smoker to be 200 to 225F. Mine is almost never that hot, and I’m always having to fiddle with it a bit to keep it close, so if you get a nice smoker that’s one less hassle. I also have to replace the coals once for a typical cooking session, so having something to start them in helps. I use a very effective metal trash can lid. For unknown reasons, I pour the marinade in the water tray, then fill it the rest of the way with water. Then I take kosher salt and McCormick Seasoned Pepper Blend
(I’m sure black pepper works just as good, this is just one of those things I do) and coat the entire brisket with it. This is another of those areas where if you wonder if you’ve used enough, you haven’t. Put the brisket on the smoker fat side up and cook it for 1.5 to 2 hours a pound. If your smoker is holding the 200F thing consistently, then you’re probably going to be at the 1.5 hour mark. The fat side up part really has no relevance to the cooking of the brisket, but much like the designated hitter rule, you are expected to have an opinion on whether to cook them fat side up or down. So while you may be able to cook a perfectly tasty brisket fat side down, it doesn’t change the fact that you’re doing it wrong, just like the designated hitter rule. Wrong.
It’s Done
Get yourself a meat thermometer, maybe if you’re really good at this you can do without it, but if you’re just one of us regular guys, you need one. You’d like the temperature to be 180 or so (I find that 165 or up seems to be OK, so long as it’s been on the smoker for the 2 hour per pound bit) and up to 200 is fine if you aren’t yet ready to eat. When it starts getting close, I wrap the brisket in foil and leave it on the smoker, I’m not sure it makes any difference at all, but the guy that taught me how to do this did that, so I do it too.
When you’re done, take it off the smoker, let it set for anywhere from 15 minutes to an hour, slice it across the grain and enjoy.