Smoked Brisket on The Outlaw Hybrid Stick Burner

Smoked Brisket on The Outlaw Hybrid

#brisket #smokedbrisket #recipe

Butcher Paper Wrapped Brisket on the Outlaw

Brisket is the one meat that I feel you can never 100% perfect. It is the unicorn of meats and only gets better each time you cook it. This is a simple recipe that turns out great bark and one of the best we have cooked to date. I hope yall enjoy it as well as we did!

***What You Need***
- A 14 to 16 Pound Brisket
- A Coarse Salt and Pepper Based Rub (Killer Hogs TX is Perfect)
- Some Butcher Paper
- A good Cup of Coffee
- At Least 10 hours to Cook

For this recipe we started with one of the best briskets we could get. This brisket came from Kevin Green at https://www.facebook.com/TheButcherShoppeEastPensacola/ .They really mean it when they say "Always Hand Picked".

The first thing we have to do is get this brisket trimmed. My plan was to trim only what had to be trimmed. I did remove a little more that I planned but I truly feel it made a difference in how the brisket cooks. I started by removing any fat from the top of the flat and trimming up any loose ends. You will see in the video how I separated the flat and point to help the brisket lay flatter in the smoker. Trim as much or as little as you would like but remember the more uniform the brisket is the better it will cook.

Once trimmed we got a heavy coat of https://h2qshop.com/collections/killer-hogs-products/products/killer-hogs-tx-brisket-rub applied on all sides. This TX Rub added a great texture and will make that beef flavor pop. We let the brisket sit out while we got the pit fired up.

For this recipe, we cooked on the https://outlawbbqsmokers.com/2660-standard-hybrid . To get it fired up we started with a good bed of https://www.royaloak.com/ All natural briquets. Once they are rolling, its time to start feeding "Clyde" some splits of http://smokerwood.com/ . During the cook process we also added a few chunks of oak to try and bring in some of that authentic Texas flavor.

After the pit came up to 275-300, we placed the brisket on the exhaust side of the pit. We placed the point towards the fire and got the lid shut. The big thing is knowing your pit and what you are cooking on. The point end of the brisket can handle a little more heat so always place it toward the heat or hot spot.

Now let the pit do the work. We checked on the brisket and fire about every hour. We spritzed with bottle water and made sure to hit the high spots and areas the bark was starting to dry out.

At about 5 hours the bark was where we wanted it. For this recipe we wrapped in butcher paper to keep that amazing bark. We wrapped it tight as we could and put it back on the pit. We kept a close eye on the temp with the https://www.thermoworks.com/DOT. We continued to maintain a good fire and cooked the brisket until it reached 207 internal temp. 207 is not the magically number but just where this brisket was happy at. Depending on the temp you are cooking at it could be higher or lower before it is tender. Always go by feel. You want the brisket to feel like room temp butter when probing for tenderness. You can use the probe or toothpick to do so.

After the brisket is done, you have to let it rest. For video purposes we only rested for about 2 hours. I like to allow at least 4 hours rest on larger cut of meat to really give it time to calm down and stop cooking.

After the rest, its time to get this brisket cut up. I simply sliced across the grain on both the flat and the point. You can easily turn the point into great burnt ends but for this recipe I simply sliced both. This is a simple recipe that showcased the flavor of the A-9 Brisket. Hopefully you learned a new technique or noticed something that could be a game changer. Like I stated before, there is no such thing as a perfect brisket but I don't mind trying to get there!

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Видео Smoked Brisket on The Outlaw Hybrid Stick Burner канала Swine Life BBQ