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The Weekend Chef

Weekend Chef: Christmas Brisket 2012

Posted 1:53am on Sunday, Dec. 23, 2012

I can’t believe Christmas is already here again. That means it is time for this years Christmas brisket.

I pretty much covered everything I know about brisket in my last Christmas brisket post. It covered picking a brisket (be sure to get the more tender left-handed brisket,) trimming, seasoning, how long to cook and slice.

Be sure to check it out.

This year I thought I would cover some of the toys I use to fix a brisket, and of course it all starts with a smoker.

1. Traeger grill, I use a pellet grill to smoke my brisket. The nice thing about using a pellet grill is ease of use. All you have to do is keep the hopper full of wood pellets and the grill does the rest. Just set the temperature on the digital thermostat and the grill will feed pellets from the hopper to keep the grill at the temperature you set. The lower the temperature the more smoke is produced. Almost everything I have cooked on my Weekend Chef blog (including cookies) has been on my Traeger grill.

2. Mad Hunky Rub. I actually use a lot of different rubs, but lately I have been on a Mad Hunky kick when it comes to beef. I also like to apply it using Better than Bouillon beef base.

3. Heavy-duty rubber gloves. They look like the same gloves you use to clean an oil spill, but they are also great when trying to pick-up a hot brisket.

4. iGrill cooking thermometer. Ok, this is really a geeky toy, but it works great. It comes with two probes and works through Bluetooth with your phone or tablet. It even charts your probe temps so you can get a better feel for your cook times.

That is it on the toys, except for using heavy-duty foil and plastic wrap.

Smoked Brisket

  • 8 to 12 pound Brisket
  • 2 tablespoons beef base
  • ½ cup olive oil
  • Salt and pepper or your favorite rub
  • Aluminum foil
  • Digital meat thermometer
  • Smoker

Rinse brisket with water and pat dry with paper towels.

Cut crosshatch pattern into fat cap. Rub all sides of the brisket down with olive oil, then rub all sides with beef base. Next coat brisket liberally with rub or salt and pepper. Wrap in plastic wrap.

Place wrapped brisket into refrigerator for 24 hours.

Pre-heat smoker to between 225º to 250ºF.

Place brisket fat side up in smoker and insert thermometer probe.

Smoke until temperature reaches 180ºF, remove brisket and wrap with foil leaving the thermometer probe in.

Place wrapped brisket back in smoker and continue smoking until the internal temperature reaches 195º to 205ºF.

Remove brisket and let it rest for 30 minutes to 2 hours before slicing.

Be sure to check the slideshow above the story.

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