Brinkmann Smokers
smoking brisket on Brinkmann propane smoker?
I want to smoke a brisket on my Brinkmann propane smoker. any suggestions, size, servings, time, marinade, rubs etc? I regularly do ribs, lamp, pork roast but have never tried a brisket.
Some people like to brine but I don’t think it tastes right with brisket. I like a simple seasoned salt, a combo of 2 parts salt, one part pepper, one part granulated garlic, and 1 part sugar. Rub this well into the meat and allow to sit at room temp covered for 1-2 hours. Be fairly generous with the seasoning. Have the smoker temp no higher than 220 degrees. You can put beer, wine, etc. in the liquid pan, but I like plain water to allow the flavor of the beef to come through. Use whatever smoke you like. I pick mesquite for brisket. Soak the chips for 1 hour before using them. Add the chips to start the smoke, then add the brisket. Replace the chips when they burn out for 3-4 times, depending on how smoky you like your brisket. A 4-5 Lb brisket may take 8 hours or so. Keep plenty of liquid in the pan. Steam is important. Rest your meat for 15-20 minutes before carving. Internal temp should be about 190 degrees. I know it sounds hot, but the slow cooking will allow the connective tissue to melt and be reabsorbed by the meat, keeping it juicy.
How to Make your smoker more professional like.
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