Description
Make the best brisket of your life using the foil boat technique that accomplishes moving past “the stall” while leaving the brisket with great bark on the top.
Ingredients
Scale
- 4 tbsp course kosher salt
- 4 tbsp fresh ground black pepper
- 4 tbsp Sunshine State of Mind Craft BBQ Rub
Instructions
- Light your smoker and prepare it for indirect smoking at 250°.
- Trim the brisket as you normally would, removing the silver skin and loose, excess fat from the meat side. Trim the fat cap down so there is about ¼” of fat across the bottom. Round the edges and remove and super thin edges from the flat section so they don’t dry up and so the smoke will roll over the meat.
- Make a 50/50 mix of coarse kosher salt and rough ground black pepper. Combine until fully mixed. Coat the entire brisket with the rub. I like to really cover every square inch with the rub. More rub = more flava! Now sprinkle some Sunshine State of Mind Craft BBQ Rub and Rimmer all over the brisket. Now you are ready to cook.
- Place the brisket, fat cap UP in the smoker. Let it cook until you reach the stall. This usually occurs around 165°.
- Lay out 2 sheets of foil that are about 1 ½ times the length of your brisket in an X or t shape on your countertop workspace. Place the brisket, fat side up in the center of the X. Crumple the foil around the brisket so that it covers the sides right up to the top of the meat, but do not cover the top. The foil should be tight up against the brisket.
- Place your brisket back on the smoker and continue to cook until it is done. You will know because a probe will slide in and out with absolutely no resistance. This is generally around the 203° mark, but it can vary slightly from brisket to brisket. Each piece will cook a bit differently.
- Once it is done cooking, remove the brisket from the smoker and place it in a cooler to rest for at least one hour but longer if you have the time.
- Remove the brisket from the cooler, being careful not to spill any of the juices that have collected in the bottom. That stuff is like liquid gold! Slice the brisket across the grain, pour some of the juices from the foil over the top and serve. I promise you will have some happy eaters on your hands.
Notes
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- Prep Time: 20 minutes
- Cook Time: 10-15 hours, depending on size of brisket
- Category: Dinner, Lunch
- Method: Smoke
- Cuisine: American BBQ