Cowboy Smoked Brisket

How to Cook Cowboy Smoked Brisket:

1. Begin by rinsing the Brisket meat and gently patting it dry. Trim off the fat cap, keeping around 1/2 inch of the fat cap, leaving the fat layer between the flat and the point of the brisket intact. Remove any tough, thin membrane, known as silverskin, from the meaty side. 
2. Next, evenly coat the brisket with the dry BBQ rub, ensuring full coverage. 
3. Allow the brisket to rest for about an hour, allowing it to reach room temperature before cooking.
4. For those utilizing a charcoal grill, initiate the process with a chimney half-filled with charcoal, then ignite it. Once the charcoal is ready, transfer it to the grill. Adjust the vents on the grill's bottom, keeping half open and half closed, while keeping the lid vents open. Place the grate and lid in position. Allow the charcoal to burn until the embers turn red hot with a white ash. Add approximately 1/2 cup of wood chips to the fire and wait around 5 minutes until the smoke emerging from the vents appears white. Carefully position the brisket on the grill and lower the lid.
5. For gas grill users, preheat the grill with the lid closed until the temperature reaches 225°F. Turn off the heat on one side. Wrap 2 cups of wood chips in aluminum foil, puncturing holes in the foil, and position the packet on the hot side of the grill. Prepare additional foil packets with wood chips to use during the cooking process, or use a smoker box for the wood chips. Once the grill emits white smoke from the vents, place the brisket on the side of the grill with the heat off. Cover the grill with the lid.
6. Cook the brisket for 2 hours. If employing a charcoal grill, add charcoal and wood chips to the fire every 30 to 40 minutes. If using a gas grill, introduce a fresh wood chip packet when white smoke ceases to escape through the vents. For a smoker box, replenish it when white smoke is no longer visible.
7. After 2 hours of cooking the brisket, open the lid and use a barbecue mop or large basting brush to coat all sides of the brisket with the mop sauce. Rotate the brisket 180 degrees and close the lid.
8. Continue cooking the brisket for an additional 2 1/2 hours or until its internal temperature reaches 150°F when probed with an instant-read thermometer. Rotate the thermometer in various spots, aiming for the thickest part of the meat each time, being sure to avoid the fat layer.
9. Remove the brisket from the grill and place it on a piece of heavy-duty aluminum foil, large enough to wrap the brisket tightly. Generously mop the brisket with the mop sauce, then wrap the brisket securely in the foil and return it to the grill. Close the lid and cook for an additional 3 to 4 hours, maintaining a supply of charcoal as needed, until the internal temperature reaches 190°F. The brisket is done when the thermometer effortlessly penetrates the meat without resistance. Alternatively, after wrapping the brisket in foil, you can transfer it to a 225°F oven to finish cooking. The brisket has acquired its maximum smoke flavor by this point, so the remaining cooking time focuses on the meat.
10. Once the cooking process concludes, line a cooler with a towel. Leaving the thermometer in place, position the wrapped brisket inside the cooler atop the towel. Fold the towel over the brisket and seal the cooler. Allow the meat to rest in the cooler for 1 to 3 hours, until ready to serve.
11. When it's time to serve, unwrap the brisket and place it on a cutting board. Separate the flat from the point by running a knife between them. Then trim excess fat from each muscle and cut slices against the grain, aiming for thickness similar to a pinky finger. The meat should maintain its structure, not crumble. If the initial slice falls apart, opt for thicker slices. Arrange the sliced brisket on a platter and accompany it with the barbecue sauce on the side.

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Find dry aged Brisket in these beef boxes:

• The Brisket Box

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