It’s the first cook of 2024 and I made one of my favorites: brisket! I go for a walk and show you the top of the mountain, streams, and woods where I smoked meat. I also randomly made jerky and it was amazing! If you’re enjoying my videos, please subscribe, like, and comment – it would really help me a lot!
Brisket Recipe
Trim and round all corners and points to create an aerodynamic surface that will not dry out. Make sure to leave about a 1/4″ of fat on top, which will baste the meat as it cooks. I put all my fat trimming in a pan and smoked it with the meat to create a tallow. I use mustard as a binder, this helps to keep the spices on the meat. I season liberally with 16 mesh black pepper salt and Lawrys. Lawrys has salt in it, so be careful on that last bit, take your time to apply spice, you want it even and good-looking.
Put it in the smoker at 230 – 250 until the fat cap renders, this will be evident when you can poke it with your finger and it goes through the fat, if your edges curl, be sure to tip your brisket to clear out the liquid. I don’t spritz but if you see your edges burning, make sure to spritz with Worcestershire sauce, Don’t overdo it, this will slow down the cooking process. After about 9 – 12 hours, the brisket should be ready, it will be ready at around 200 degrees. You want to take smoked tallow, pour it in the bottom of your foil, and foil your brisket nice and tight. Keep your foiled brisket for 45 minutes at room temperature.
If you have an oven that can go to 150, put it there for 10 hours, if you don’t, use a hi-grade cooler preheated with hot water and emptied from that hot water, this will help the brisket retain the heat. Max 8 hours for the hi-grade cooler.
Slice and enjoy!
Smoked Jerky Recipe
Cut Brisket meat trimming with the least fat into 1/4″ slices, cut with the grain. Soak in the mixture detailed below for 12 hours. Smoke at 175 for 4 – 5 hours or until the surface is dry, if you crack one open, it should be dry but flexible, don’t take it too far, and don’t pull too early.
1 cup (packed) dark brown sugar
1 Mushroom Flavored Superior Dark Soy Sauce
3 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon unseasoned meat tenderizer (see note)
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon celery salt
Enjoy!
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