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

  1. 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.
  2. Mix all the ingredients in a bowl to create the rub.
  3. Coat the trimmed brisket with the rub and let sit for at least 1 hour.
  4. 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.
  5. Continue to add chips every hour and hold a temperature of 240 - 260 F degrees.
  6. Using a probe thermometer, check the internal temperature of the thickest part of the meat.
  7. When the meat reaches 160 degrees F, wrap in foil and continue to cook until the internal temp is between 195 and 200 F.
  8. 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.
  9. 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.