Brisket

Directions

Brisket Preparations

1. Start with one whole brisket – 7-10 lbs. 
2. Trim the fat cap to ¼” thick. Then, score the fat in 3/8” squares, like a waffle. This allows the rub, heat, and smoke to penetrate into the meat. Rub with your choice of commercial dry rub such as Montreal Steak seasoning with added pepper, Prime Rib seasoning with added pepper, or Lawry’s with some onion powder. Or make your own with salt, pepper, season salt, onion powder. Massage the rub thoroughly into the meat. Refrigerate for 6-8 hours or overnight. Return the brisket to room temperature before you begin to cook it.
3. Cook the brisket on your Green Mountain grill at 185°, fat side up, for 5 hours. Spritz with an apple juice/Worcestershire mix every hour or so. After five hours, turn it over and cook for 2 more hours. After that, turn it back over to fat side up and cook until the brisket’s internal temperature (check with a meat thermometer!) reaches 165°, usually about another 4 hours. Next, remove the brisket from the grill. Now, mix about ½ cup of apple juice plus 3 tablespoons of Worcestershire sauce. Wrap the brisket completely in aluminum foil and drizzle the apple juice mix inside the foil onto the meat.

Brisket Cooking

1. Turn the grill up to 225°. Cook until the internal temperature of the meat reaches 198-201° (2-6 hours). Lay newspaper or paper towels in a cooler and lay the meat, still wrapped up in the aluminum foil, on the paper. Close the cooler and let the meat rest for about an hour and a half.
2. Drain the juices and cut the meat in 1/8” slices across the grain. You will be able to cut this with a plastic fork. You may also wish to cool the drained juices in the refrigerator, skim the fat from the surface of the liquid, and then reheat for an au jus dip.

Optional Step 

 Keep drained juices and combine with left over meat to keep meat juicy and tender when reheated.