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I’m going on an overnight smoked brisket adventure and I’m bringing y’all with me. Stand by for the play-by-play.
First thing was finding meat. In a perfect world, I’s have a whole USDA prime graded brisket. This ain’t a perfect world, so what I’ve got is the flat of a USDA choice brisket. I’m leaving a little more of the fat cap on in an attempt to make up for the lack of intermuscular fat.
Second part was making the rub. The one I made is about 50% light brown sugar, 20% smoked paprika, and also black pepper, white pepper, cayenne, ancho chili powder, salt, cumin, and ground coriander. Came out looking like this:
I took half of the rub and applied it liberally to the meat, wrapped it in plastic, and put it in the fridge overnight, in hopes that the flavors would penetrate the meat as much as possible. The meat is now on the counter getting up to room temperature before I do anything else.
So now we’re at the point where I talk about the limitations I’m working with and y’all laugh at me. I don’t have a smoker to use. I don’t have a charcoal grill to use. I have a gas grill. Does that mean I can’t pull off smoked meat? Hell no.
First think is to make packs of wood that I’m going to put over the burners on the grill. At the encouragement of @GmPadres, I’m using pecan wood today. I’m wrapping the chips in as little foil as possible and poking holes in the top so the smoke has a place to go.
I’m placing a couple of those underneath my grill rack. I want to get as much smoke into this thing as possible. I’ve also rigged a little mount for my probe thermometer so I can make sure that the temperature doesn’t get too high. Between 210 and 230 degrees is what I want.
