Let's Get Smoking!
1) Light up your smoker using the fuel type of your specific smoker and the flavour you are after.
The goal to smoking is to keep a consistent heat and a steady flow of thin blue smoke.
2) Wrapping the Brisket - This is a very important step!
Wrapping your brisket in butcher paper retains the meat's natural juices and keeps the brisket from drying out.
Wrap the brisket up like a present, folding edge over edge until it is fully sealed.
Return the brisket to your smoker with the folded edges down and continue smoking at 107 degrees Celsius until the internal temperature of your brisket reaches 94 degrees Celsius at its thickest part (make sure your thermometer is in the meat, not the fat).
3) Allow the brisket to rest - DO NOT SKIP THIS!
Letting the brisket to rest allows for the hot bubbly juices to settle down and redistribute throughout the brisket.
4) Slicing the Brisket - You want to slice your smoked brisket against the grain for maximum tenderness.
There are two overlapping muscles and two different grain directions.
You can split the point and flat sections and slice each individually against the grain before serving, but that sometimes leaves pieces with no bark on top.
Traditional Texas joints split the brisket down the middle, as close as possible where to point overlaps the flat, they then turn the point 90 degrees and slice it that way and then finish by slicing the flat the opposite way.
You will have some pieces where the grain isn’t perfect but if your meat is tender enough, this won’t matter too much.
5) Now, dig in and enjoy your hours of hard work!