Hi fellow homecooks! I have a 7lb brisket flat in my fridge that I plan to smoke starting tomorrow (Friday) morning, hopefully ready by dinner time... ideally for brisket sandwiches. In researching methods and techniques for smoking a brisket, there are so many opinions and so much dogma, that I thought I'd share my approach for tomorrow and ask some questions. I will be smoking in my Weber kettle grill outfitted with one of those automatic temperature control fans (I'm using the Pitmaster iQue 110).
First, I was planning on doing the rub/marinade starting tonight. I'm less sure about what to add here, or if there are any "no-no's". I was figuring making a garllic oil/confit during the day, rubbing the meat, and then sprinkling on some salt, pepper, and smoked paprika. Thoughts? Add any sort of acid? (now or later)?
Then, tomorrow, bring brisket to room temperature, set up kettle for smoking, add brisket, and bring kettle to 225F. I planned on monitoring brisket temp until it reaches about 165F, then taking the brisket, wrapping it tightly in foil, and leaving in the kettle until the temperature reaches 190F. At that point I was going to take the brisket off, still wrapped in foil, and leave it very warm in some sort of insulated cooler for an hour or so, keeping it hot.
Slice against the grain, and serve.
Anything jump out at you? Any tips about the rub? I know there's talk about a hot-and-fast/sear approach, but I think for this first-go, I want to do a simple low-and-slow.
I should add, in case it matters, that I plan on some left-overs, ideally for sandwiches, tacos, stirfry, etc... And would big cuts of the cooked brisket freeze well?
Thanks in advance for sharing any advice.
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