Classic Brisket

How to make Classic Brisket Recipe - This will probably be the largest cut of meat you will cook in your life! But if you cook it right, you will be rewarded with tender, juicy beef slices and nuggets. Even if the brisket somehow doesn’t turn out the way you want, it makes great chili meat!

Serves: 8–10

Ingredients:
14-pound whole brisket, trimmed
2 tbsp Kosher salt
2 tbsp black pepper, chef style
1 tbsp minced garlic, dried
1 tbsp minced onion, dried
4 tbsp canola oil
4 cups beef broth

Burnt Ends:
2 tbsp barbecue rub
1/4 cup barbecue sauce

Method:
Prepare the rub; combine the salt, pepper, garlic and onion in a bowl and mix well.

Coat the brisket with oil and liberally apply the rub on the brisket.

Set up the smoker at 225 degrees F. Add cherry wood chunks for smoke.

Place the brisket on the smoker and cook for 5 hours. Replenish charcoal and smoke wood as needed.

When the internal temperature of the brisket is around 155 degrees F, wrap with 2 sheets of heavy-duty aluminum foil (enough to cover completely) and add broth. Cook for 2 hours.

Check for doneness; when the brisket reaches 200 degrees F internal temperature and the meat probe glides in like a hot knife through butter, it’s done. If there is resistance, cook for another hour and check again.

Once the brisket is done, remove it from the smoker and uncover the foil wrap (allowing it to rest in its own juices).

To make burnt ends, detach the point from the flat by using an 8-inch knife. Remove and discard excess fat around the point and apply barbecue rub and brush on the sauce. Place the point in a foil pan and cover with a sheet of foil. Cook for 1 hour on the smoker. Remove from cooker and cut the point into cubes and serve.

Slice the flat against the grain and serve immediately.