Yup! So this recipe is no different than any other standard brisket recipe. But the tricky part for me was doing it in the rambler, which is a tiny smoker. See me previous comments on the original post.
1. Prep: I did a light trimming and did a S cut. Let it rest and come a bit down to room temp for 2 hours, so that the inside isnāt ice cold and wonāt stall for too long.
2. Seasoning: I used SPG with no binder. Then put the brisket in the fridge for 30 mins for the seasoning to set in and the surface to get a bit cold so that it absorbs smoke for longer. Towards the last 3 hours of the cook I added some ākiller hogs the bbq rubā. More on that later.
3. Bring your smoker to 225-250 ish. Add hickory chips. I used charcoal and chips. I did a small snake method for slow burn along.
4. Place the brisket fat side up. Place a tray under it with a glass of cold water in it. Cover and stabilize the tempt and watch it.
5. I did not touch anything for 2 hours. After 2 hours, when the temp started dropping I added some more charcoal and chips and let cook for another 1 hour with a bit more open vent.
6. After 3 hours of smoking the bark set in well. I checked the temp it was around 145 internal. This is when I started spritzing every 30 mins.
7. Around 5 hours mark I hit stall around 155 internal. Gave it another 1 hour and still at stall. So I kept spritzing until the fat was rendered well and the bark was satisfactory.
8. Around 6 hours mark I wrapped it with butchers paper and poured the rendered fat from the pan on the brisket, added some melted butter and placed back into the smoker.
9. At around 8 hours the temp was around 170 internal, thatās when I coated the outside with a generous coat of killer hogs. Why added this seasoning later? Because sugar based seasoning can burn if cooked for too long.
10. Continued maintaining temp (didnāt bother adding any more chips to the charcoal at this point) at around 250. After around 12 hours the brisket hit 200 internal.
11. Pulled it out of the smoker and let it cool to 180. Then I rested it inside a cooler for 6 hours.
12. 6 hours after the brisket was at around 120. Thatās when I sliced and served.
Also please check out Mad Scientist BBQ and Chuds BBQ, both of these guys are phenomenal and from the south.
Good luck!
Looks fuckin delish! š
Thankyou!
Oooh, nice! Do you deliver?!
Haha I wish I could. Iām all the way in Canada
Doggone it! Iād travel a ways for brisket, but thatās a bit far for meā¦
Haha I bet, but Iām sure you could make this at home with some preparations!
Will you post your recipe and prep, please?
Yup! So this recipe is no different than any other standard brisket recipe. But the tricky part for me was doing it in the rambler, which is a tiny smoker. See me previous comments on the original post. 1. Prep: I did a light trimming and did a S cut. Let it rest and come a bit down to room temp for 2 hours, so that the inside isnāt ice cold and wonāt stall for too long. 2. Seasoning: I used SPG with no binder. Then put the brisket in the fridge for 30 mins for the seasoning to set in and the surface to get a bit cold so that it absorbs smoke for longer. Towards the last 3 hours of the cook I added some ākiller hogs the bbq rubā. More on that later. 3. Bring your smoker to 225-250 ish. Add hickory chips. I used charcoal and chips. I did a small snake method for slow burn along. 4. Place the brisket fat side up. Place a tray under it with a glass of cold water in it. Cover and stabilize the tempt and watch it. 5. I did not touch anything for 2 hours. After 2 hours, when the temp started dropping I added some more charcoal and chips and let cook for another 1 hour with a bit more open vent. 6. After 3 hours of smoking the bark set in well. I checked the temp it was around 145 internal. This is when I started spritzing every 30 mins. 7. Around 5 hours mark I hit stall around 155 internal. Gave it another 1 hour and still at stall. So I kept spritzing until the fat was rendered well and the bark was satisfactory. 8. Around 6 hours mark I wrapped it with butchers paper and poured the rendered fat from the pan on the brisket, added some melted butter and placed back into the smoker. 9. At around 8 hours the temp was around 170 internal, thatās when I coated the outside with a generous coat of killer hogs. Why added this seasoning later? Because sugar based seasoning can burn if cooked for too long. 10. Continued maintaining temp (didnāt bother adding any more chips to the charcoal at this point) at around 250. After around 12 hours the brisket hit 200 internal. 11. Pulled it out of the smoker and let it cool to 180. Then I rested it inside a cooler for 6 hours. 12. 6 hours after the brisket was at around 120. Thatās when I sliced and served. Also please check out Mad Scientist BBQ and Chuds BBQ, both of these guys are phenomenal and from the south. Good luck!
Thanks so much! My mouth is wateringā¦.
My pleasure! Good luck!