I made this for Thanksgiving one year. After applying the rub, I forgot which side the fat cap was on. I figured I had a 50-50 chance of getting it right. Yeah… I smoked it fat side down. The fat which is supposed to melt down through the brisket (when properly placed on top) just dripped into the pan. Thanksgiving was not ruined, but the brisket was dry and we had to slather the BBQ sauce on it.

Well this recipe is my second chance. So keep track of which side the fat cap is on and clear out your afternoon. Let’s get to it!

Ingredients

• 4 lbs Brisket
• 3/4 cup Brown Sugar
• 1/4 cup Coarse Sea Salt
• 2 tbsp Paprika
• 2 tbsp Chili Powder
• 2 tbsp granulated Garlic
• 2 tbsp granulated Onion
• 1 tbsp ground Coriander
• 1 tbsp ground Cumin
• 1 quart Apple juice
• Hickory wood chunks (soaked for at least 3 hrs)

Method

The night before…

Wash and dry the brisket. Trim any excess fat from the top, aka fat cap. When I say excess, I mean any fatty areas that are more than a 1/4” thick. Combine all of the above ingredients (except for the Apple juice and Hickory) to make your rub. Rub it all over the brisket. Wrap the brisket in plastic and refrigerate overnight.

 

An hour before cooking…

Take the brisket out and let it come to room temperature.

Set up your smoker/grill for the show. Bank the hot coals to the side. Place a drip pan directly below where the brisket will lay and fill it with about 1/2″ of Apple juice. Now add two Hickory chunks on the coals. When they start to smoke, place the brisket (fat cap up) on the grill and cover.

 

Maintain the heat at 230 degrees and replenish the Hickory whenever the smoke dies.

After 40 minutes, spray/mop the brisket with warmed Apple juice. Continue to do so whenever you need to open the grill. When the internal temperature of the brisket reaches 155 degrees (after 4 hrs) stop mopping. Take the brisket off the grill when it reaches 165 degrees.

 

Cover it up and don’t peek for an hour. I know it’s hard but the brisket needs to keep cooking in its own juices and it will totally be worth the wait.

*Cue the drum-roll…*

 

Slice perpendicular to the grain. Serve with your favorite BBQ sauce or the brisket’s own juices.

Enjoy!