Brine:
4 cups apple juice
12 cups cold water
1/2 cup kosher salt
1/4 cup sugar
1 tablespoon black peppercorns
2 bay leaves
1 (5 to-6 pound) beef brisket, w/1/4 to 1/2-inch thick fat cap
Rub:
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon onion powder
1 tablespoon garlic powder
For the brine: Combine the apple juice and water in a large, oval Dutch oven or a deep aluminum pan. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for minimum 6 hours up to 24 hours in the refrigerator.
For the brisket: Set up your smoker with charcoal and wood (Apple, Hickory or Jack Daniels soaked) chips using indirect heat. Heat the grill to 275 degrees F.
Soak the wood chips in water for 1 hour before grilling.
Remove the brisket from the fridge. Remove the brisket from the brine (Reserve 4 cups of the brine) and pat dry with paper towels. Place in a deep aluminum pan. Rub the brisket with the spice mixture.
Place the seasoned brisket fat cap side up in an aluminum pan (add 2 cups brine for basting) on the grill and smoke for 2 hours with the grill lid covered. Flip brisket and smoke for 2 more hours. Baste brisket (add additional brine as needed) every time you check and refill charcoal levels and wood chips throughout the smoking process, keeping the temperature at a constant 275 degrees F. Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours. Remove the brisket from the grill, tent with foil, and let rest for 30 minutes before slicing across the grain.
Cook’s Notes: Brining the brisket before smoking adds flavor and tenderness to the brisket. The brisket will be tender at 200 degrees F. But you can also do the fork test: stick a fork in the side of the meat and twist. If it turns easily, the flat is ready. Brisket is a Texas specialty, and is wrapped in foil the last hour or 2 of smoking which ensures a tender and juicy end result. This is called the “Texas Crutch”. Essentially, the brisket steams until it becomes tender. The foil can save charcoal, and allows you to walk away from the grill if you need to.
Always slice a brisket across the grain. Leftover brisket can dry out the day after you cook it. Chopping the leftovers and mixing with BBQ sauce for a brisket sandwich is a great way to have a Westover Leftover!
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By Tika for CHEW WANNA EAT?
Chew Wanna Eat? 