How Old Is Sam At The End Of Season 2 My Perfect Slow-Smoked Brisket Method

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My Perfect Slow-Smoked Brisket Method

One of the required categories in any KCBS cooking competition is brisket, and over the years I’ve developed a simple method that gives me the best quality brisket I need to win.

This is a 3 step process – you will smoke the brisket, then tenderize the brisket, and then finish the brisket.

First you need to start with a 12-14 lb brisket (you can find it at a wholesaler like Sam’s Club or Cosco)

Next, you want to trim the breast, remove any large deposits of fat from the end of the tip, trim half of the fat vein connecting the tip to the flat, but don’t trim any fat from the top.

Now you are ready for the injection and seasoning. First you want to season the whole brisket – pepper, salt and garlic will work for that. Next, you want to inject the brisket and place it in a 2.5 gallon ziplock bag and let it sit for at least 4 hours (but overnight is preferred).

You can get my recipe for chest injections on my website – and the link is at the bottom of this article.

Once your brisket is marinated, you are ready for your first step – smoking the brisket. Place the brisket in a 250° smoker for 5 hours. At this point, you simply need to watch your temperature and keep it at 250, but don’t mess with your chest. This is where many people overthink the process and make mistakes. You don’t have to keep opening the smoker to “check” it or show it off, just leave it alone and let it smoke. After 5 hours, the internal temperature should be between 160 and 170 degrees.

Now it’s time to soften the chest. To remove the brisket from the smoker, place it back in the aluminum pan and add 1/4 inch of apple juice or beef stock (or a combination of both). Apply more seasoning to the top of the brisket, cover the pan with foil and place it back on the smoker for another 3 hours.

After 3 hours check the internal temperature of the chest, it should be around 200 degrees. If it’s not at the internal 200, place it back on the smoker and recheck it every 45 minutes until you reach that temperature. Once your brisket is at an internal temperature of 200 degrees, remove the brisket from the smoker, vent the foil on top and let it steam for 15 minutes.

Now it’s time to finish the chest. Close the foil back around the pan, wrap the whole package with a towel and put it in a dry fridge to rest for about 2 hours. This process will allow the chest to firm up and absorb some of the drops from the pelvis.

And now your perfectly smoked, tender and juicy brisket is ready to be sliced, served and eaten.

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