Jesse Dalton's BBQ Sauce

Slow Smoked Texas Brisket

Items you will need:
• A Smoker and any Size Brisket
• Meat thermometer
• Aluminumn Roaster Pan
• Aluminumn Foil
• Wood for smoking - At the minimum use, Hickory or oak, but for a distinct Texas flavor use Mesquite
• Jesse Dalton's BBQ Sauce

1. Choosing the Perfect Brisket - You may notice that your grocer carries a "flat cut brisket" in addition to the standard briskets. The flat is simply a brisket that has been trimmed of its marbelized fat, but we do no recommend this cut due to the lack of fat which we need to keep the meat moist during the cooking process. Always select a brisket that is fresh and not frozen. Also, note the sell by date, the meat/blood should appear pinkish in the package. Pick the brisket up and fold it, this is a test to see if it is flexible.

2. Preparing your Brisket for the Smoker - This cut of meat naturally has some nice flavor, but you may marinate if you wish. If I do decide to marinate, we rub it with a thick layer of salt, pepper, and any one of Jesse's BBQ Sauces, then let it sit in the marinade (inside the refrigerator), turning it once for at least 12 hours. Do not tenderize the brisket as this allows the fat to easily leave the meat once it gets to cooking temperature making the meat dry out during the cooking process.

3. Build that Fire - Arrange your logs in a way that air can get around each log. Open up all your air vents wide open so that the fire is getting maximum air. Light her up. Let your fire burn until you have a good deal of coals and it is self sustaining, this usually takes 20 to 30 minutes depending on greeness of the wood.

4. Start Smoking Your Meat - For this example, lets assume you have a 12 pounder which is a pretty common weight. Insert your meat into the middle of the cooking area with the fat side up, you will never flip it as you do steaks. Put the large folds or the larger end of the brisket closer to the fire. The goal for the next six hours is to keep your pit between 250 and 300 degrees.

5. Finishing your Cook - OK, you are now 6 hours into the cook, it is time to turn the brisket so the other end is closer to the fire. This also a time you can decide if you want to wrap, or put in foil pan. What this does is limit the smoke to the meat for the next 6 hours so that you dont "oversmoke" your meat. Whether you cover or not, be sure to turn it and check the temperature with a meat thermometer. Insert the end of the digital thermometer into the center of the middle. A normal range for this stage of the cook is around the 150 to 160.

6. Pull Your Meat Out and Prep - Cut the meat perpindicular to the grain so that it pulls apart easy. Upon cutting up, eat as quickly as possible brisket dries out easily and for best results slice then eat fast.