Brew We are not your average smOAKhouse! R smokers, no gas, nothing electric. We choose to serve fresh and quality ingredients every day! Catering Have reheating brisket cater your next event.
Events Check in for the latest happenings! NOW TAKING ORDERS ON DOOR DASH! Thank you for signing up for email updates! Let the meat rest for at least 30 minutes before serving, or hold in an empty cooler for 2-4 hours. I tried Mike’s method for the first time in 1997 and found that it results in an extremely tender brisket and works especially well if you want to speed up the cooking process a bit.
This article was originally published in March 1999, and I’ve updated it based on a cooking session I did on August 14, 2004. Preparation for information on how to choose the best brisket for barbecuing. 12 pound, USDA Choice, whole, untrimmed brisket in Cryovac at a warehouse store that caters to food service professionals. I trimmed off the excess fat just before rubbing the meat and putting it in the cooker. If desired, you can trim and rub the meat the night before cooking, wrap tightly in plastic wrap, and refrigerate overnight.
Apply The Rub Pat the meat dry with paper towels and apply a generous sprinkling of your favorite barbecue rub to all sides of the meat. Brisket is such a big cut of meat that it’s hard to apply too much rub. Put the rubbed meat back in the refrigerator while you fire up the cooker. If you don’t have a favorite rub, try this all-purpose rub from Louis Charles Henley, pit boss at Ruthie’s Pit Bar-B-Q in Navasota, TX. This recipe was published in the Legends of Texas Barbecue Cookbook by Robb Walsh. To ensure there’s enough rub for a big brisket, I modified the original recipe by increasing the amount of each ingredient by 50 percent, and I added some paprika for color.
Light the cooker using the Minion Method. Fill the charcoal chamber to the top with unlit Kingsford Charcoal Briquets. Bury several chunks of dry smoke wood in the coals and place a few chunks of wood on top. This should be more then enough fuel to fire the cooker for 8-10 hours or more. For this cook, I used pecan smoke wood. I didn’t have any large chunks, so I used lots of smaller pieces equivalent to about four fist-sized pieces. Light about 20 briquettes using a Weber chimney starter and spread them over the unlit briquettes and smoke wood chunks.