Recipe Tips From The Shed:
- Choose a pretty brisket with a good amount of fat, 12 – 16 pounds. Hold it up meat side down with one hand in the middle. If it lets gravity take over and starts to bend or fold over your hand it’s gonna’ be a beauty! Good and tender!
- Give yourself plenty of time. Put the brisket on early so you will have time to let the brisket rest before serving. Some PitMasters use a clean cooler with a lid to hold it for at least an hour to let the brisket fall or get tender.
- Brisket should smoke at around 260 degrees and reach a maximum temp of 190 – 195 to insure tenderness. Use a probe thermometer.
- When slicing brisket cut across the grain with the knife at an angle to get the best cut for presentation and eating.
- Invest in a good pair of waterproof gloves in case you need to move the brisket during the smoking process.
- Have the beer cooler close to the smoker so you can keep a good eye on your temps!
- Serve with your favorite Sauce, of course we recommend buying them on our website!
- 15 Logs Pecan Wood
- 40lbs. Charcoal
- 1 ½ C Garlic Salt
- 1 ½ C Paprika
- ¾ C Cumin
- ¾ C fresh Black pepper
- ½ C Chili Powder
- ¼ C Oregano
- 15 Cups Turbinado Sugar
- 12 – 16 pound Brisket
- Rub in and fully cover the brisket with Brisket Rub
- Smoke around 260 degrees (F) until reaching a maximum temperature of 190-195 degrees.
- If using a grill vs smoker be sure to use indirect heat.
- Will take 10 – 12 hours.
- Let it rest before serving.
The next morning whip up some good old Southern white gravy and make yourself a BradAss Brisket Biscuit.
Another Breakfast Idea from MamaShed: Preheat oven for some homemade biscuits (well I consider them homemade if I have to take them out of the can and put them on a pan) Bake ’em up. Take thinly sliced brisket, place on foil bowl, put a pat of butter and sprinkle with Montreal Steak Seasoning. Wrap it up and put in oven until warm. Don’t cook it just heat it. Place that heavenly mixture on one of those homemade biscuits. Now you’re livin’ !