Carl's Ultimate Smoked Brisket Recipe – Mastered with Pitmaster Techniques
Welcome to Wellborn 2R Ranch's kitchen, where tradition meets expert technique! We're proud to present Carl's brisket recipe, now enhanced with secrets from renowned pitmasters. This guide offers a step-by-step approach to smoking brisket, ensuring a dish that's both delicious and picture-perfect for BBQ enthusiasts.
- 1 whole brisket (point and flat)
- 2 tablespoons coarse kosher salt per pound of brisket
- 2 tablespoons black pepper (mix of coarse and fine) per pound of brisket
- Olive oil for coating
- Brisket Prep: Trim the brisket, leaving a thin layer of fat. Lightly coat with olive oil.
- Seasoning: Mix salt and black pepper. Apply the rub evenly, using the recommended amounts based on the brisket’s weight.
Smoking the Brisket:
- Preheat the Smoker: Preheat your smoker to a steady temperature between 225°F and 275°F. If using a pellet smoker, set the temp to 225 and let it sit there.
- Wood Selection: Use hardwoods like hickory or oak for a deep, rich flavor.
- Cooking: Place the brisket fat side up. Smoke at 225°F for about 1 to 1.5 hours per pound, aiming for an internal temperature of 195°F to 205°F.
- Monitoring: Regularly check the smoker’s temperature and adjust as necessary. Use a meat thermometer to gauge the brisket's internal temperature.
Managing Moisture and Bark:
- Wrapping: Wrap the brisket in aluminum foil at 180°F. This locks in moisture for a tender finish.
- Resting: Remove the brisket from the smoker and let it rest until the internal temperature drops to 150°F. This resting period allows the juices to redistribute, ensuring each slice is succulent and flavorful
Conclusion: Carl's smoked brisket, infused with professional pitmaster techniques, is a true representation of the art of BBQ. It's a simple yet sophisticated dish that showcases the flavors and traditions of Wellborn 2R Ranch. Try this recipe for your next gathering and share your experience using #Wellborn2RRanchBrisket!