Preparing the perfect brisket doesn't have to be complicated. Follow this beginner recipe and get a delicious smoked brisket regardless of your skill level!
Start by preheating your smoker to 225°F (107°C) for cooking low and slow. While it is heating up, prepare the brisket. Begin by generously applying a layer of yellow mustard on all sides of the brisket, to act as a binder.
Next, sprinkle a layer each of Cow Cover rub and Dirty Bird Hot rub evenly over the mustard-coated brisket, ensuring all sides are covered. Take a moment to massage the rub into the meat, allowing it to penetrate and infuse its flavors.
Now that the prep work is complete, place the seasoned brisket directly on the smoker grates, fat side up. Close the lid and let the magic happen. Every 1.5 to 2 hours, take a peek inside the smoker to check on the progress of the brisket.
After approximately 5-6 hours, the brisket should have developed a rich, mahogany red color: that means it's time to wrap it.
Carefully remove the brisket from the smoker and wrap it tightly in a double layer of aluminum foil. Before sealing the wrap, pour a mixture of the Competition Brisket Mop and beef consomme soup (as listed in the ingredients section) over the brisket.
Place the wrapped brisket back on the cooker. At this point, insert a meat thermometer into the thickest part of the brisket to monitor its internal temperature. Set the thermometer alarm to 202°F (94°C) and close the lid. This final stage of cooking will ensure the brisket reaches the ideal internal temperature for tenderness and succulence.
Once the brisket reaches the desired internal temperature, remove it from the smoker immediately. Be careful as you handle the hot and tender meat. To allow the flavors to meld and the juices to redistribute, loosen the foil slightly and let the brisket steam for about 30 minutes.
For the final step of this recipe, let the brisket rest further. You have two options: either place it in a cooler, wrapped in a towel, or keep it in a slightly warmed oven for 1-2 hours. This resting period ensures that the brisket remains moist and tender while making it easier to slice.
When done, the only thing that's left to do is slice and enjoy the fruits of your labor.
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