Hi Guys, I will try this recipe over coming weekend, but I have a question pls : can I smoke it for 6 hours the night before, and then smoke it again for 6 hours before guests arrive? Ktowngirl you have to put the smoker box over the lit flame It is just a slab of beef seasoned lightly and thrown in a smoker. That is it! There is no curing or brining process that helps increase flavor profiles. Now I know why, it only has salt and pepper coated on the outside of the meat. When visiting Texas I always wondered why the brisket did not have any flavor profile other than smoke. One issue with these instructions is it tells you to smoke for 10-12 hours, then tells you in order to speed up the process, smoke/grill for 5-6 hours then wrap in foil and bake for 4-6 hours, thats still 9-12 hours If you use a gas grill I would suggest a pan of water to keep the humidity up. I would suggest a kamado grill like a Big Green Egg, Kamado Joe, etc, for a home cook. It does not have as much connective tissue as a pork shoulder where those temps are appropriate.Īnd you need to wrap it after a few hours to keep juices in. It is really lean and cooking at a super low temperature will dry it out. This will make an adequate brisket, but nothing like you would get from doing it properly and nothing like you would get from Franklin.īrisket should be cooked at about 275 F and not as low as suggested.
To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.Īnyone trying to smoke a brisket in Texas over a grill is usually shot.We use smokers. How long this takes depends on how wet your chips are and the heat of your grill.
The wood chips should begin to smolder and release a steady stream of smoke. Stick it through the gap between the lid and base of the grill (or set it on the grill's upper shelf, though this is not ideal, as it requires opening the lid more frequently).
We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Adjust heat as needed to keep temperature at 225-250☏. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Make sure drip tray is empty, as a lot of fat will render. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Leave in water throughout the cooking process.
3 Prepare your grill Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight.
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