I started this mammoth brisket (14 1/2 lbs.) with a dry rub. I let the brisket hang out for 1 hour, then overnight in the fridge and for about 2 hours at room temperature, before putting it in my smoker. I used some Cherry wood chips, moistened, in an aluminum pan over charcoal and smoked the protein uncovered at a fairly low temperature (about 220*F) for around 9 hours, transferred it to a long pan, then covered it tightly with heavy duty foil and finished it in a 325* degree oven for another 6 hours. (This can be done overnight, so don't worry about too much commitment) Maintenance is low and the reward is at the apex of a stereo-typically "Man's Meal" for his or their special day. Everyone will be pleased, especially the host or hostess, because you are free from meal planning for another two to three days. The brisket freezes well, making a rainy day in the near future, shine bright like a diamond, in all its smoke forward glory.
My family loves it when I prepare a nice brisket, and having a large one ensures everyone can get their fill. The oohs and ahhs really make me proud and the looks of satisfaction on their faces, makes the time put in well worth it. I get to make these a couple of times of year, and they never disappoint! The pan jus is an added bonus, simply add some low sodium stock before covering and placing in the oven, ensuring a very moist and satisfying outcome.
|Visible smoke ring on Brisket
|Brisket after removing foil and resting for 1 hour
For even more Brisket deliciousness, try my Smoky Brisket Mayonnaise!! You can access the recipe by scanning the code below!!