Offset Smoker Brisket

Temp 250-275 degrees

Time: 12 hours

Ingredients: 1 whole Packer Brisket

Binder Worcestershire Sauce

Mop Worcestershire, Beef Stock, if spritzing, if mopping add some of the rub too.

Rubs: Meat Church Holy Cow & Holy Gospel

I’ve made brisket on a few different styles of grills over the years. My absolute favourite method would have to be on the offset smoker. The quality of smoke you get on an offset is unmatched! You’ll want to start the night before. Trim your brisket up making sure to leave ¼” of fat on the back side. Don’t throw away the fat! I like to put it all in a foil pan and render it down the next day. Then it’s time to season. I use Worchester sauce as the binder, but that’s optional. You don’t need a binder, but it helps the seasonings stick better. Then generously coat it in your favourite rubs. I used Meat Church Holy Cow and Holy Gospel. Season it well, a brisket can take it! Put the brisket on a wire rack with a sheet pan underneath in the fridge overnight. The next morning it’s time to smoke! First start off with good dry hardwood. For this cook I used sugar maple. You’ll want to start your smoker up at least 30 minutes before you want to put the meat on. That way you can get temperatures stabilized and good clean smoke rolling. Once you’ve got clean smoke, throw the brisket on along with the pan of fat trimmings. Now don’t lift the lid for 3 hours. Once you hit the 3 hour mark it’s time to start mopping/spritzing. You can use whatever you’d like here. Some go with apple cider vinegar, some go with beef stock, or even apple juice. Or you can get more in depth like I do and create a mop sauce which will enhance the flavour even more. At this point I’ll usually pull out the pan of fat trimmings and transfer it to my gas grill for another couple hours at 300 degrees until it’s rendered fully. I like to mop the brisket every 45 minutes or so.

At the 7 hour mark my brisket hit 165 degrees internal. You’ll now want to wrap, you can use whatever you want at this point but I prefer butcher paper. I’ll pour some tallow on the butcher paper first, then place the brisket down on it. Then I pour a bunch more tallow on top. Wrap it all up tight and put it back in the pit. Usually once you wrap it’ll take 3 more hours to finish if you’re cooking between 250 and 275. Once the internal temp reaches around 200 degrees start probing for tenderness. You want the probe to feel like it’s sliding into room temperature butter. If it’s done, pull it out and rest it. My brisket finished at 200 degrees, but I’ve had them finish at 203, and up to 205. It all depends on when it becomes probe tender! Make sure to rest for a couple hours, but you can go longer. Just make sure the internal temperature doesn’t get below 140. After that it’s time to slice and enjoy!