Submitted by Brad Buchanan of Flying B Bar Ranch – Certified AGA Member
1. Pick a grassfed brisket and defrost in the fridge if its frozen.
2. The night before the cook pat dry the brisket with a paper towel, then rub with Olive oil. Sprinkle your favorite rub liberally all over the brisket. Then wrap with saran wrap. Put it back in the fridge overnight.
3. On the smoke/cook day heat your smoker to 225 degrees.
4. Place the brisket, fat side up, on the grill grate.
5. Smoke until the brisket is at 160 degrees.
6. Pull the brisket and wrap with 3 layers of heavy-duty grill aluminum foil and place back on the grill.
7. Continue at 225 degrees. At some point the brisket will “stall”. That is where the meat temperature seems to stop rising. Be patient.
8. Once it starts to climb again keep a close eye on it. When you can stick a knife into it and it feels buttery soft going in, around 199 – 201 degrees, pull the brisket
9. Wrap it with two beach towels, over top of the aluminum foil, and put in a cooler that is about the right size.
10. Let the towel wrapped brisket “rest” in the cooler for at least 2 hours, 3 or 4 is even better.
11. When ready to serve slice the brisket perpendicular to the grain of the meat.