When done wrong, brisket can be very, very bad. But when done right, it's like a little slice of heaven with each and every bite. Today, Grillocracy is offering up the goods on how to reach brisket nirvana, true low-and-slow style!
BASIC LOW-AND-SLOW SMOKED BRISKET
1 packer (point and flat) Brisket, 12-16lbs
1 cup bold brisket rub
¼ cup yellow mustard
Bold Brisket Rub
4 tbsp. Kosher salt
2 tbsp. course ground pepper
2 tbsp. smoked paprika
1 tbsp. granulated garlic
2 tsp. chipotle powder
2 tsp. ground cumin
Blend all ingredients of the brisket rub in a medium bowl and set it aside.
Prepare grill for indirect cooking (or smoker if available), placing a water-filled aluminum half pan in the center of the charcoal grate and adding pre-heated Kingsford charcoal briquets to both sides of the pan. Add 3-4 chunks of your favorite smoking wood to the charcoal and adjust grill vents to bring the temperature to approximately 250 degrees.
Trim brisket of all hard fat and trim remaining fat to approximately ¼-inch.
Rub both sides with a thin coat of yellow mustard. Coat entire brisket liberally with bold brisket dry rub seasoning.
Place the brisket on the grill (or smoker) directly above the aluminum pan.
Cover and allow the brisket to cook until it reaches 190 degrees internal temperature (approximately 8-10 hours).
Remove brisket from the smoker or grill, rest for 15 minutes, and slice against the grain.