Backyard Beef Brisket
While this brisket is called backyard, there is nothing ordinary about the taste. During preparation, be sure to trim heavy fat and leave a thin layer on the fattier side. Do plan ahead, as brisket takes time to cook. It’s definitely worth the wait though.
Servings: 12 people
- BBQ Guru Temperature control system
- Pecan wood chunks
- Boning Knife
- Basting brush
- Cutting board
- Disposable Gloves
- Hot Food Handling Gloves
- Hearth Gloves
- Heavy Duty Aluminum Foil
- Set your BBQ Guru Temperature control to 275°F with an Indirect set up. Use a drip pan to catch your drippings.
- Remove the brisket from the cryovac bag and place it on the cutting board.
- Trim any excess fat from the top end of the brisket. (The top end will have little fat and you will see the grain)
- Leave the fat cap on the bottom of the brisket.
- Pour some olive oil on the brisket and rub in with your hand then moderately coat the brisket with BBQ Bob’s Alpha BBQ Rub.
- Once the smoker is up to temperature, place a couple chunks of Pecan wood chunks into the coals and let them smoke for about 10 minutes.
- Place the brisket on the grate with the fat cap down, place the meat probe into the thickest part of the brisket and close the lid. (Make sure your drip pan is in place under the brisket).
- When the internal temperature reaches 190°F start to check the brisket with a toothpick, wooden skewer or meat probe for tenderness. To do this, plunge it into the thickest part of the brisket then remove it. The meat should feel tender and easy to push into and pull out of. If there seems to be resistance or toughness, then allow more time.
- Once the brisket is tender, remove it from the smoker and wrap it in Heavy Duty Aluminum Foil. Place it in a dry cooker and Cambro food warmer for approx. 1-3 hours depending on the time you need before serving. Allowing the meat to rest is essential for juicy results.
- Brush on the BBQ Bob’s Hav'N a BBQ Sauce to the slices before serving.