"While this brisket is called backyard, there is nothing ordinary about the taste. During preparation, be sure to trim heavy fat and leave a thin layer on the fattier side. Do plan ahead, as brisket cooking time can vary. It’s definitely worth the wait though."
1 10-12 lb. Beef Brisket (Flat only or whole brisket)
4 oz. BBQ Rub
4 oz. BBQ Sauce brisket mop sauce
6 oz. Chicken broth
Light Olive Oil
Set your temperature control to 275°F with an Indirect set up. Use a drip pan to catch your drippings.
Remove the brisket from the cryovac bag and place it on the cutting board.
Trim any excess fat from the top end of the brisket. (The top end will have little fat and you will see the grain)
Leave the fat cap on the bottom of the brisket.
Pour some olive oil on the brisket and rub in with your hand then moderately coat the brisket with your favorite rub.
Once the smoker is up to temperature, place a couple chunks of Pecan wood chunks into the coals and let them smoke for about 10 minutes.
Place the Brisket on the grate with the fat cap down, place the meat probe into the thickest part of the brisket and close the lid. (make sure your drip pan is in place under the brisket).
Smoke the brisket until it reaches an internal temp of 180 degrees, generously spray the brisket and wrap in heavy duty foil or unlined butcher paper. Then place back on the grill until reaching an internal temp of 200 degrees.
Remove the brisket from the grill and allow it to rest for at least one hour.
Enjoy your efforts sliced, or chopped as a BBQ brisket sandwich. If you prefer, you can also make brisket burnt ends by cubing the end of the point.