Believe it or not–July 4th is right around the corner, and many of you are grilling, smoking, cooking and partying. I
have had many requests for instructions on smoking a brisket. I have had Smoked Brisket made by my friend, Mike Wilps. He also makes “Burnt Ends”. They are incredible. I had Mike share his secrets with me and I am passing them on to you. If you have a smoker, reserve your Brisket and get ready for some incredible eats!
Smoked Brisket
14 to 16 pound Packer Brisket (available at your local meat market)
Mustard (regular mustard–enough to coat the brisket)
Michael’s Special Seasoning Rub (available at your local butcher shop
Heavy duty aluminum foil
beef broth
Know that your Brisket is going to take about 15 hours to be done in the smoker. You also need to add another hour for the “burnt ends”. You want to marinate your Brisket for at least 12 hours before the smoking begins. You will need to back up 28 hours from when you want to serve the Brisket.
First you want to trim off the really tough fat before you marinate the Brisket. Next you want to totally cover the Brisket with mustard. Put Michael’s Special Seasoning (or your favorite rub) on the Brisket and allow it to sit for at least 12 hours. Make sure you have your smoker heated to 225 degrees before you put the seasoned Brisket into the smoker. Put the Brisket in the smoker with the “fat cap” or “point” on top. You should plan on at least 15 hours of smoking time for the Brisket. If you are using a smaller brisket it will take less time to smoke. When the Brisket reaches an internal temperature of 200 degrees the Brisket is done. Remove the Brisket from the smoker. Carefully cut the “tip” off of the Brisket (also called the “fat cap”). Take the Brisket, lay it on top of several pieces of heavy duty aluminum foil. Pour beef broth over the brisket. Seal it in heavy-duty foil (with the beef broth) and place in a cooler until it is time to serve it. Place Michael’s Special Seasoning rub on the bottom of the fat cap
where you have cut it from the Brisket. Return the fat cap to the smoker for an additional hour of smoking. When you remove the fat cap, cut it and serve it. This is what is referred to as the “Burnt Ends”. They are delicious and well worth the extra effort.
Enjoy your Fourth of July–whatever your meat of choice might be. Until next time…From our Butcher Block to your Table
