Smoked Brisket

Preparation

Indirect Smoking

1. Step 1

   Season Brisket generously with seasoning mixture.

2. Step 2

   Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Step 3

   Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Step 4

   Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Step 5

   Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

6. Step 6

   Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

7. Step 7

   Remove brisket from smoker and allow to rest. (Minimum 3o minutes)

Water Smoking

1. Step 1

   Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

2. Step 2

   Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

3. Step 3

   Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

4. Step 4

   Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

5. Step 5

   Place water pan under brisket grate. One gallon of water will last 2-3 hours.

6. Step 6

   Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

7. Step 7

   Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

8. Step 8

   Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

Indirect Grilling

1. Step 1

   Soak wood chips in water at least one hour.  Drain and set aside.

2. Step 2

   In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

3. Step 3

   Prepare grill for indirect grilling.  Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

4. Step 4

   Place brisket in a small roasting pan, place pan on grill rack on unheated side.  Close lid; cook for 6 hours or until internal temperature registers 190°F.  Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill.  Let stand, covered, 30 minutes.

5. Step 5

   Unwrap brisket, reserving juices; trim and discard fat.  Using a large strainer, drain drippings into a bowl reserving liquid.  Skim any fat from the top of the liquid.  Serve with reserved liquid.