World Championship Brisket

Joe Davidson of Oklahoma Joe's Barbecue joined the Cooking Corner this week to show us how to make this World Championship Brisket.

Ingredients:

1 Packer Trim Brisket 10-15lbs. Oklahoma Joe’s Brisket Rub

Directions:

· Fire up your Grill/Smoker as per the instructions in the manual.

· Make sure to build the fire next to one side of the grill, or in the Firebox so that you cook with indirect heat.

· Trim brisket to have no more than ¼ inch of fat inside and out.

· Liberally apply Oklahoma Joe’s, Brisket Rub.

· Once the charcoal is ready to cook on, add a few wood chunks to the fire.

· Cook brisket (unwrapped) at 250ºF to 275ºF using indirect heat and smoke for 4 hours flipping every hour. Make sure brisket is positioned away from the coal bed, near the smoke stack. Add charcoal and wood as needed to maintain cooking temperature.

· After the brisket has been cooked 4 hours, wrap the brisket in foil.

· Continue to cook for approximately 3-4 hours at 275 to 300 degrees

· Use an internal meat thermometer to measure temperature and verify the brisket is tender.

· Pull brisket from the cooker and let rest at room temperature for 1 hour before slicing and serving. Slice against the grain for best results.

· Make sure that brisket reaches a minimum internal meat temperature of 190F. For best results, keep brisket from exceeding 200ºF.

Total cooking time: 7-8 hours

Recommended wood(s): Pecan, Hickory, or Oak

Serves: 8-12