- Start with a well-trimmed USDA Prime Brisket from Alpine Butcher.
- Rub Down Brisket at least an hour before smoking with your dry rub of choice.
- A simple 50/50 Mixture of coarse black Pepper and Sea salt is all you need.
- Using your wood of choice and following your smokers directions, get your smoker steady at a temperature of 250o
- Make sure that the smoke coming out of your smoker is not thick white. This smoke it is extremely bitter and should not come into contact with the meat.
- It should take about 20 minutes for this white smoke to disappear.
- Once the smoke is thin and transparent you are ready to throw the meat on the smoker.
- Smoke until you get an interval temperature of 175o
- Do not be alarmed in the temperature stalls between 160o and 175o. This is completely normal. At these temperatures all of the heat is being transferred into the briskets tough fibers. (Welcome to what we smokers call “the stall”)
- Carefully remove meat and wrap tightly in Butcher paper provided to you by Alpine Butcher.
- Place back on smoker and continue to cook until the internal temperature of the meat reaches 205o
- Remove from smoker and let rest while wrapped in butcher paper until the meat reaches an internal temperature of 145o
- (This should take about 1.5 hours)
- Cut in the direction shown below:
