Big Boyz Brisket.
For far too long, there has been debating about the best way to smoke a brisket to perfection. I have simplified a custom recipe and routine that has proven, to me, to be consistent and fail safe.
I use whole packers, but, as long as you follow the temps, it has always worked out to be a beautiful final product!
First off, I never trim any fat. If there’s any overly fatty areas, they could be trimmed, but you’re cutting away flavor and moisture, when you trim the fat.
Starting with a room temp brisket, I use Tapatio’s hot sauce, as a binder. I have used mustard and mayonnaise in the past, but I prefer the hot sauce as it has more flavor that lasts through the cook. I use plenty of salt, pepper, Everglades seasoning and Goya seasoning. I press and rub it into the meat and fat on all sides.
I put it on the smoker at 225′ for 10-12 hours until the internal hits 165-170, then I wrap in butcher paper, that I wet with towel and allow to continue cooking at 225′ until it hits 200 internal, normally another 8-10 hrs. I wrap the already wrapped briskets in a towel and place them in a cooler for 2-3 hours… they’re ready to serve at this point! It’s always spot on consistency and wonderful flavor… the simplest recipe on the planet, if you just follow the temp’s guidelines!
ENJOY!!
