This recipe is one that has been tuned to perfection! It took a lot of tries, failures, and just ok results until Harry got it down just right. It is just delish! The meat comes out tender, juicy and just the right amount of smoke flavor.
Harry uses a Masterbuilt Smoker and Hickory wood chips.
Trim Brisket, remove All but 1/4 of the fat cap. Remove sinuous tissue.
Ingredients:
1 large Beef Brisket
Olive oil
Montreal seasoning
Directions:
Rub olive oil on both sides. Then rub Montreal seasoning covering the brisket on both sides.
Turn the smoker on and heat to 225 degrees. Place the brisket in the smoker fat cap side down.
This is a long process, do NOT cut corners. Smoke for about 1 hour a pound of meed or more until middle of the Brisket reaches 160 degrees. Remove from smoker and wrap the Brisket in butchers paper, making sure there is no opening for venting to happen. Return to the smoker at 225 degrees and continue cooking with no smoke, just heat until the internal temp reaches 200 degrees. Remove and leave it in the butchers paper and wrap it in a towel0. Let it rest for 1 -2 hours.
Remove from wrappings. Cut in 1/8 to 1/4 inch slices against the grain. Enjoy!
