Camp 31 BBQ Brisket
6-8 pound brisket (45 days aged, and with at least 1/2-inch fat cap)
INGREDIENTS
- 10 Tablespoons Salt
- 5 Tablespoons Sugar
- 5 Tablespoons Paprika
- 2 Tablespoons Garlic Powder
- 1 Tablespoons Black Pepper
- 2 Tablespoons Lemonade Powder
- 1/4 Tablespoon Cayenne (to taste)
DIRECTIONS
- Trim the fat cap of the brisket to about 1/4 inch. Taking off too much fat will dry out the meat and risk losing the flavour.
- Mix all the ingredients in a bowl to create the rub.
- Coat the trimmed brisket with the rub and let sit for at least 1 hour.
- If you are using a smoker, start the fire and use fruit woods (apple or cherry). They add a mild sweet taste to the meat.
- Continue to add chips every hour and hold a temperature of 240 - 260 F degrees.
- Using a probe thermometer, check the internal temperature of the thickest part of the meat.
- When the meat reaches 160 degrees F, wrap in foil and continue to cook until the internal temp is between 195 and 200 F.
- Remove the brisket from the heat and let it rest for at least 1 hour. This is the most important part. As the meat cools, it reabsorbs the juices. Cut it too early and all the liquid will drain and you will be left with a dry piece of meat.
- Slice the brisket from the point across the grain. The grain in a brisket changes directions 3 times. Good luck.
Note: If you like a darker 'Bark' crust, leave the brisket uncovered for the entire cooking procedure.