Handload Smoked Brisket

Preparation

1. Pat the brisket dry with a paper towel.

2. Trim the brisket as needed, bringing the fat cap down to 1/4”.

3. Coat the brisket with mustard, then season generously on all sides.

4. Let the brisket rest at room temperature for 45 minutes while the smoker preheats.

5. Line the smoker drip tray with fresh aluminum.

Smoking Procedure

1. Preheat the smoker to 180°F with dampers closed.

2. Place briskets on separate racks, fat cap up, and insert meat probes to monitor the temperature.

3. Once smoker preheats, cook for 2-4 hours at 180°F with dampers 2/3 closed, until the internal temperature reaches 90°F.

4. Once internal temperature reaches 90°F, fill a pan ¾ full with dampened sawdust, shape into a funnel, and place on smoke burner.

5. Smoke briskets for 3–5 hours at 180°F until the internal temperature reaches 165°F.

6. Once internal temperature is reached, remove briskets from the smoker, wrap tightly in butcher paper, and return them to the smoker.

7. Increase the smoker temperature to 225°F and close the dampers

8. Cook until the briskets reach an internal temperature of 190–195°F.

9. Once internal temperature is reached, remove briskets from the smoker and let them rest in an empty cooler for 1–3 hours before serving.