GETTING STARTED

Go ahead and fire up your Cotton Gin Smoker and get it set to 225-275 degrees. Next, you are going to want to trim your brisket. Start with the fat side down and trim out the deckle (a hard chunk of fat that is useless). Try and remove any silver skin that may be on that side as well. Then flip the brisket and start trimming down the fat cap.  You will want this to be about 1/4” thick when you are finished trimming.  

For trimming Brisket check this video out Trimming Brisket 

TOOLS FOR SMOKING BRISKET

I have listed the products that I use when smoking my brisket below so you can see exactly what I’m using at home. Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier!

• Smoker. I use the Combine Offset BBQ Smoker from Cotton Gin. This is a great smoker for quality brisket.
• Large Cutting Board. I always have a nice big cutting board (or two) handy when I do brisket. For a little Showmanship, I have a few high-quality, custom cutting boards that I keep handy.
• Meat Thermometer. Always have a thermometer for brisket, I like the Thermapen by Thermoworks.
• Butcher Paper. This Texas-style brisket is wrapped in butcher paper during the stall. You can pick up butcher paper at most groceries. 
• Chef’s Knife. A good, sharp knife is necessary to slice your brisket. Never compromise your knife.

INGREDIENTS

Packer Trimmed Brisket
2 cups of coarse black pepper
3/4 cup coarse Kosher salt
1/2 cup granulated garlic powder
Olive Oil
Lump charcoal
Wood chunks
Pink Butcher Paper

SEASON YOUR BRISKET

After you have your brisket trimmed, wipe it down liberally with some olive oil. This will serve as a binder for the rub. You may also use mustard or a hot sauce for this. Mix your pepper, salt and garlic powder in a bowl. Then put it in a shaker or get a big spoon and liberally apply this all over the brisket (you are sprinkling it on not actually rubbing it on.)

START SMOKING

Once this is done and your smoker is up to temp you can put your brisket on the smoker. If you are using the Combine offset smoker then go fat side up. If you are using the TBird, Harvester or Reaper go fat side down.  You're going to let this smoke for 4 hours then spritz the brisket with some apple juice or apple cider vinegar. Do this once an hour until the internal temperature reaches 170 degrees. 

WRAP YOUR BRISKET

This is when you will pull the brisket off and wrap it with the pink butcher paper. It will remain in the butcher paper until you are finished. Place wrapped brisket back on the smoker and let it get to 201 degrees. 

START SMOKING

Once this is done and your smoker is up to temp you can put your brisket on the smoker. If you are using the Combine offset smoker then go fat side up. If you are using the TBird, Harvester or Reaper go fat side down.  You're going to let this smoke for 4 hours then spritz the brisket with some apple juice or apple cider vinegar. Do this once an hour until the internal temperature reaches 170 degrees. 

OUT OF THE SMOKER

Once your brisket has been smoked properly it will begin to smell and look amazing, but you'll need to be patient for just a little while longer. 

REST YOUR BRISKET

DO. NOT. SKIP. THIS. STEP.
Even though you'll be tempted, do not slice your brisket until it's properly rested. We always want to cut into that masterpiece at this point but hang in there...

Have a Yeti cooler (or another quality cooler) ready, along with an old towel. Place the brisket in the cooler and let it rest for at least 1 hour. You can let it rest for several hours if you want.

SLICE YOUR BRISKET

This is the best part! It's what you've been waiting for. Slice your brisket in half separating the flat and the point.  You will start by slicing the flat at one of the corners across the grain... not with the grain. These will be pencil-thick slices. See the best way to slice brisket here 

GET READY TO FEAST!

Now it's time to enjoy the best brisket you've ever had! Serve it up with your favorite side dishes and presto... you're now cooking like a national champion Grill Master!!

Perfect Texas Smoked Brisket!