RECIPE: Smoked Brisket

Ingredients

• 1 whole brisket (approximately 8 lbs)

• 6 cups post oak wood chips

• 2 tbsp ground coffee

• 2 tbsp kosher salt

• 2 tbsp brown sugar

• 4 tsp paprika

• 4 tsp chili powder

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp ground cumin

• 2 tsp oregano

• - tsp coarse ground black pepper

Preparation

Indirect Smoking

1. Season Brisket: Rub the brisket generously with the spice mixture.

2. Prepare Smoker: Lightly coat the grates with vegetable oil spray. Close the cooking chamber lids.

3. Prepare Charcoal: Place 3-5 lbs of charcoal in the center of the firebox. Open the air vent about 1-2 inches and the smokestack damper halfway. Light the charcoal carefully with the firebox lid open and let it burn until covered with a light ash (about 20 minutes).

4. Add Wood: Once the coals are ashed over, add the wood chunks. Keep the firebox lid open until the smoke turns clean, often referred to as Blue Smoke.

5. Adjust Temperature: Close the firebox lid. Regulate the cooking temperature by adjusting the air vent and smokestack damper to maintain 200°F-250°F.

6. Smoke Brisket: Place the brisket fat side up on the cooking grate. Maintain a consistent temperature by adding wood chunks as needed. Cook until the internal temperature of the brisket reaches 195°F-205°F.

7. Rest Brisket: Remove the brisket from the smoker and let it rest for at least 30 minutes and enjoy!

Water Smoking

1. Prepare Smoker: Lightly coat the grates with vegetable oil or spray. Close the cooking chamber lids.

2. Prepare Charcoal: Place 3-5 lbs of charcoal in the center of the firebox. Open the air vent about 1-2 inches and the smokestack damper halfway. Light the charcoal carefully with the firebox lid open and let it burn until covered with a light ash (about 20 minutes).

3. Add Wood: Once the coals are ashed over, add the wood chunks. Keep the firebox lid open until the smoke turns clean (Blue Smoke).

4. Adjust Temperature: Close the firebox lid and adjust the air vent and smokestack damper to maintain a temperature of 200°F-250°F.

5. Add Water: Place a water pan under the brisket grate. One gallon of water will last 2-3 hours.

6. Smoke Brisket: Place the well-seasoned brisket fat side up on the cooking grate. Maintain a consistent temperature by adding wood chunks as needed. Cook until the internal temperature of the brisket reaches 195°F-205°F.

7. Rest Brisket: Remove the brisket from the smoker and let it rest for about 30 minutes and enjoy!

Indirect Grilling

1. Prepare Wood Chips: Soak the wood chips in water for at least one hour, then drain and set aside.

2. Season Brisket: In a bowl, mix coffee with the remaining spices. Rub the brisket generously with the coffee and spice mixture.

3. Prepare Grill: Remove the grill rack and set aside. Heat one side of the grill to high and leave the other side off. Pierce the bottom of a disposable aluminum foil pan several times with a knife. Place the pan on the heated side of the grill and add 1½ cups of soaked wood chips. Place another disposable pan on the unheated side and pour 2 cups of water into it. Let the chips smoke for about 15 minutes, then reduce heat to medium-low to maintain 225°F.

4. Grill Brisket: Place the brisket in a small roasting pan and set the pan on the grill rack on the unheated side. Close the lid and cook for 6 hours or until the internal temperature reaches 190°F. Add 1½ cups of wood chips every hour for the first 4 hours; cover the pan with foil for the remaining 2 hours. The ideal internal temperature is 195°F-205°F. Remove from the grill and let it stand covered for 30 minutes.

5. Prepare for Serving: Unwrap the brisket, reserving the juices. Trim and discard excess fat. Strain the drippings into a bowl, skim off any fat, and serve with the reserved liquid and enjoy!