USDA Prime Brisket

[William Landreth]

Foiled for transport, not crutch.

 

[Nick Cosby]

Damn if that ain't perfection.

 

[James Lake]

I agree with Nick....Bark scores a 10/10, smoke ring 10/10....just wish I could have been there to smell and taste it....nicely done!

 

[RJ Banks]

That is a beautiful friggin brisket!

 

[Rich Dahl]

Wow! Perfection on a plate!

 

[Mark R (LR)]

Now THAT is a thing of beauty! Great job!

 

[John Solak]

Nice, very impressive!!

 

[P. Mack]

That is a thing of beauty! Nice work.

 

[Tim McCann]

What a ring!

 

[Cliff Bartlett]

Wow, that is some AWESOME looking brisket, William.

 

[Tony R]

Your making me hungry!!!

 

[William Landreth]

Tasted better than it looks. So good in fact, that I am tempted to head down to Austin and challenge that yambag Franklin.

 

[Enrico Brandizzi]

Wow! I love it! Complimenti.

 

[Enrico Brandizzi]

Do you share any info about cooking process?

 

[William Landreth]

Do you share any info about cooking process?

Absolutely.

The night before hitting the smoker, I will trim all the major fat knobs from around the point. If needed, I will remove the fat cap from the flat to leave 1/4 inch. After trimming, I dry thoroughly with paper towels. I put a wire cooling rack over a half sheet pan and then apply my rub liberally. Into the refrigerator overnight. At about 5AM, I get my rig going (Weber Ranch Kettle using indirect with an aluminum pan full of water under the brisket) with lump mesquite hardwood and chunks of hickory, oak and mesquite for smoke. I go straight from the fridge to the smoker with an addition of straight coarsely ground pepper to create a 'Central Texas Crust'.

I will replenish the charcoal and smoke wood as needed for about six hours or so. Once I get to an internal temp of 145 to 150 deg F, I will remove from the rig and put back on a cooling rack over a sheet pan and put into a 250 deg F oven and let it ride out the stall and get to my target temp of 195+ Deg F. No foil or butcher paper involved at all during the cooking process.

After all is said and done, I am usually in the 1 to 1 1/2 hour per pound range for total cooking time.

Rub:

1 Cup Sea Salt from Costco
1 Cup Coarsely Ground Telicherry Peppercorns
1 TBS Granulated Garlic
1 TBS Finely Ground Mexican Oregano
1 TBS Cayenne Pepper

Mix it all together in a quart ZipLoc bag. I use about 3/4 to 1 Cup of rub for a 12-15 pound brisket. Before hitting the smoker, I like to get a heavy dose of straight up ground pepper on the fat side for a good crust that folks in Central Texas like.

 

[Mike Cosgrove]

Mouth watering!Thanks for sharing your method.

 

[Dave/G]

Very nice William. My compliments to the chef. Just curious, what do you pay for a prime brisket down there?

 

[Bill Schultz]

Well done Will, it looks superb

 

[William Landreth]

At Costco, between $2.69 and $3.29 a pound.

 

[Brian Johnson]

Your making me hungry!!!

I wholeheartedly agree! Also literally making my mouth water...

Tasted better than it looks. So good in fact, that I am tempted to head down to Austin and challenge that yambag Franklin.

Was just going to ask about the taste.... really it looked friggin' awesome! Good job William!