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1
Trim your brisket (see page 92).
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2
Place the brisket, fat side up, in an aluminum baking pan.
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3
Inject it by eyeballing 1-inch squares all over the brisket and injecting half of the beef injection in those squares.
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4
Flip the brisket over, fat side down, and pour the remaining injection/marinade over the meat.
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5
Cover and refrigerate for at least 6 hours or overnight.
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6
Thirty minutes before you are ready to cook the brisket, heat a smoker to 350 F. (You can also use a gas grill, but youll need to prepare it for smokingsee page 8.)
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7
Remove the brisket from the marinade and discard the marinade.
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8
Using your hands, apply the beef rub all over the meat.
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9
Place the brisket in a clean aluminum baking pan, place the pan in the smoker, and cook for 2 1/2 hours.
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10
Remove the pan from the smoker and cover it with aluminum foil.
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11
Put it back into the smoker and cook for another 1 1/2 hours or until the temperature in the point end of the meat reaches 205 F.
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12
Remove the pan from the smoker and wrap the pan, still covered with aluminum foil, in a thick blanket.
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13
Let it rest at room temperature for 3 to 4 hours.
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14
Unwrap the pan, discard the foil, and remove the brisket, taking care to save the accumulated juices.
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15
Set the brisket aside.
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16
Strain the juices of all grease, and pour the juices into a medium saucepan.
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17
Warm the juices over medium heat, and allow them to come to a simmer.
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18
Meanwhile, slice the brisket against the grain; try to make the slices as consistently sized as possible.
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19
Place the slices on a warm platter and pour the juices over them.
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20
Serve immediately.
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21
Before marinating a whole brisket, remove the fat cap on the bottom of the brisket, from the center of the meat back to the point (the narrow end).
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22
After marinating, season this area with the rub as well as the rest of the meat.
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23
Cook the brisket as described above.
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24
Wrap it in the blanket and let it rest for 2 hours.
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25
Unwrap the brisket and remove the bottom section.
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26
(There is a membrane separating the bottom of the point from the top.
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27
Feel this with your blade as you cut.)
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28
Clean the fat away from the membrane side of the bottom piece, season with salt and pepper, and place the bottom piece on the smoker.
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29
Cook for 2 hours.
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30
Meanwhile, pour the pan drippings into a grease separator, and set aside.
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31
Place the top portion of the brisket back in the pan, wrap it in foil, and rewrap it in the blanket.
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32
Remove the burnt end portion from the smoker and cut it into 1/2-inch cubes.
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33
Place the cubes in a small pan and add the reserved drippings.
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34
Cover, and place in the smoker for 30 minutes.
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35
Remove and enjoy.
