13lb Brisket

To get started slather the brisket with mustard and then layer on the rub.  I use standard yellow mustard and my favorite beef rub.  Then let the rub sit while you get your smoker.  This is approximately 30-45 minutes.  You want the smoker to be pre-heated 210-240 degrees and then have the smoke adjusted so that the smoke is coming out clear/light white.  You don’t want the smoke to be a heavy billowy white.

Place the brisket on the smoker deckle side up.  The fatty deckle side up will help keep the brisket moist and self-baste it.

Keep the temperature steady and flip the brisket halfway through.  The brisket will take roughly 55 minutes a pound at 220 degrees.    I flipped mine 7 hours in.

After flipping it add a meat thermometer to the thick meat section of the brisket.  Continue to cook until the meat reaches 195 degrees.

Remove the meat from the smoker and wrap in foil.  Let the meat rest for 15 minutes before serving. After letting the meat rest, cut of the deckle and then slice the brisket against the grain. There is a fat layer between the deckle and flat layer.  This will be your guide to cut off the deckle.

The meat was so tender.  The decle was my favorite part.  Unlike the main meaty part of the brisket, the decle shredded and came out amazing.

Cut the slices and serve with a side of barbecue sauce.

Perfectly cooked

Lessons Learned

My Dad and I prepped it and started the smoker around 10pm.  We were hoping to eat around lunch.  By my estimates it was going to take about 16 hours to get to 195 degrees.  I was wrong.  I have been modifying my smoker (Old Bessie) to get it to cook just perfectly. After a year of modifying, I finally got bessie tuned up and it only took about 12 hours.  Roughly 55 minutes a pound.  Finally a case of beer is not enough to smoke a full brisket.  I recommend at least 2 cases.  3 if you have the room.