Author note: If you prefer more crust on brisket, use your favorite grill rub to coat the brisket before smoking. A meat thermometer will help guarantee the brisket does not get over cooked. Remember, quality meat makes a difference in the outcome of a smoked brisket. Once the brisket reaches 195 degrees, use a wooden skewer to check for doneness. The skewer should slide in and out of the meat with ease. I prefer to use oak as the smoking wood. It is good to periodically check the smoker to make sure it maintains heat properly. There are fancy gadgets that will allow you to monitor the meat temperature via smart phone. When you remove the brisket from the heat, you can wrap it in foil and store in a cooler for up to 3 hours before serving.
4 pounds trimmed brisket flat
7 teaspoons salt
4 teaspoons pepper
- Evenly coat the brisket with the salt and pepper combination.
- Prepare grill or smoker for 225 degrees. Once it reaches 225 degrees allow the grill to maintain this heat for at least 30 minutes before beginning. Adjust as necessary to keep the temperature between 225 and 250.
- Insert the meat thermometer into the brisket. Place brisket on the grill.
- Smoking time is about 10 1/2 hours, but once the internal temperature reaches 195 degree, probe for doneness. If the meat is still ‘tight’, wait another 15 minutes and probe again.