How Long To Smoke Old Fashion Links On A Smoker My Perfect Slow-Smoked Brisket Method

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My Perfect Slow-Smoked Brisket Method

One type that is needed in any KCBS cooking game is brisket, and over the years I have developed a simple approach that gives me the high quality brisket I need to win.

This is a 3 step process – you will smoke the brisket, then you will soften the brisket and then you will finish the brisket.

First, you need to start with a 12-14 lb packaging (you can find it at wholesale stores like Sam’s Club or Cosco).

Then you want to cut your tumor, remove the large fat layer from the end of the point and cut the half fat line that connects the point. That and flat, but do not cut the fat off the top.

Now you are ready for your pour and spice. First you want to put the whole pan – pepper, salt and garlic will work for this. Then you want to inject the brisket and put it in a 2.5 gallon Zip Lock bag and let it sit for at least 4 hours (but overnight is satisfying).

For my brisket injection recipe you can get it from my website and the link can be found at the bottom of this article.

Once your brisket is marinated, you are ready for your first step – smoking brisket. You will place the brisket on a 250 degree smoker for 5 hours. At this point you just need to monitor your temperature and keep it at 250, but you do not have to mess with the brisket. This is where many people go overboard and make mistakes. You do not need to keep opening your smoker to “check” on it or show it off, just leave it alone and let it smoke. After 5 hours, the internal temperature should be 160 to 170 degrees.

Now it’s time to soften the brisket. You want to pull the beaker out of the smoker, put it back in the aluminum pan and add 1/4 inch apple juice or beef stock (or both). Apply the incense on top of your beech tree, cover the pan with parchment paper and place on a smoker for another 3 hours.

After 3 hours, check the internal temperature of your brisket, it should be about 200 degrees. If it is not inside the 200 level, place it on your smoker and check it again every 45 minutes until you reach that temperature. Once your brisket is at 200 degrees inside, remove the brisket from the smoker, release the foil on top and let it steam for 15 minutes.

Now it’s time to finish the brisket. You will wrap the foil around the pan, wrap a towel around the whole package and place it in the air dryer to rest for about 2 hours. This process will allow the brisket to tighten back and absorb some of the water from the pan.

And now your perfect olfactory and delicious aroma is ready for serving and eating pies.

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