Combine the spices, storing in a tightly sealed container. The above recipe makes 1/2 cup, enough for 2 eight pound briskets. Use 1/4 cup per average brisket, rubbing it in well. Resting overnight lets the flavors penetrate the meat
The brisket is seasoned. Now it's time to smoke. Remove the brisket from the fridge and set it on the kitchen counter. Leave it there for a couple of hours to warm up to room temperature. That one step will shorten the smoking time by quite a bit. As the brisket warms up, get your smoker prepared. Remember, 225 degrees.
Put the pre-warmed brisket into the smoker, making it as flat as possible on the grate. Thinner meat will cook quicker. During the first three hours of smoking, use two or three additions of smoking wood. The pellets smoke a long time, so don't use more than a couple of tablespoons at a time. If using chunks or chips, a fist size piece each addition is about right. Wrap the smoke wood in foil for best results.
Now the non-traditional part. Preheat your oven to 300 degrees Fahrenheit. Yep, you heard me right. At 3 hours, baste the brisket with apple juice, then wrap it tightly in heavy duty foil-a double layer. Place it in a baking pan and stick your smoked beef brisket in the oven. Bake for 3 hours.
Check the internal brisket temperature. You're looking for 190-195 degrees. If it's not there yet, cook the brisket until it is. When it reaches temperature, remove it from the foil and bake it uncovered for 20 minutes to dry the surface.
Originally Submitted
12/29/2014
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