Brisket

120 mins
Serves 1
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Directions

  1. 1Trim the brisket, cutting off any thin or floppy edges.
  2. 2Trim the brisket, cutting off any thin or floppy edges.
  3. 3Trim the brisket, cutting off any thin or floppy edges.
  4. 4Get the fat cap down to a quarter inch and even it out.
  5. 5Get the fat cap down to a quarter inch and even it out.
  6. 6Get the fat cap down to a quarter inch and even it out.
  7. 7Peel off the silver skin.
  8. 8Peel off the silver skin.
  9. 9Peel off the silver skin.
  10. 10Season with equal parts salt and pepper.
  11. 11Season with equal parts salt and pepper.
  12. 12Season with equal parts salt and pepper.
  13. 13First smoke the brisket at 250 degrees until it reaches an internal temperature of 160 degrees.
  14. 14First smoke the brisket at 250 degrees until it reaches an internal temperature of 160 degrees.
  15. 15First smoke the brisket at 250 degrees until it reaches an internal temperature of 160 degrees.
  16. 16Take out the brisket.
  17. 17Take out the brisket.
  18. 18Take out the brisket.
  19. 19Wrap it in butcher paper.
  20. 20Wrap it in butcher paper.
  21. 21Wrap it in butcher paper.
  22. 22Put it back in until it reaches an internal temperature of 205 degrees, where a thermometer slides in without any resistance.
  23. 23Put it back in until it reaches an internal temperature of 205 degrees, where a thermometer slides in without any resistance.
  24. 24Put it back in until it reaches an internal temperature of 205 degrees, where a thermometer slides in without any resistance.
  25. 25Rest the brisket by wrapping it in a towel and leaving it in a cooler for about 2 hours.
  26. 26Rest the brisket by wrapping it in a towel and leaving it in a cooler for about 2 hours.
  27. 27Rest the brisket by wrapping it in a towel and leaving it in a cooler for about 2 hours.
  28. 28Slice the brisket against the grain in half inch slices and serve.
  29. 29Slice the brisket against the grain in half inch slices and serve.
  30. 30Slice the brisket against the grain in half inch slices and serve.

Ingredients

  • 1 part salt
  • 1 part salt
  • 1 part salt
  • 1 part pepper
  • 1 part pepper
  • 1 part pepper

Equipment

butcher papertowelcoolerthermometer

Tips

  • Trim off any thin or floppy edges.
  • Get the fat cap down to a quarter inch and even it out.
  • Peel off the silver skin.
  • Slice against the grain in half inch slices.
Brisket | Clip Recipe