Ray's Simple Smoked Brisket
You don't need injections, binders, or a dozen complicated steps. Good meat, good seasoning, and patience will get you a great brisket.
Ingredients
- • 1 whole packer brisket
- • Smoking Ray's Magic Cow Dust
Preparation
- Remove the brisket from the package.
- Trim excess hard fat, leaving approximately 1/4 inch of fat cap.
- Place the brisket on a rack or sheet pan uncovered in the refrigerator overnight.
- The next day, remove it and pat dry with paper towels.
- Apply a generous coating of Smoking Ray's Magic Cow Dust to all sides, rubbing the first coat into the meat.
- Let the brisket sit for about 30 minutes, or preferably overnight in the refrigerator.
- Apply a second generous coat of Smoking Ray's Magic Cow Dust to all sides.
- Do not rub the second coat in and do not use a binder.
Smoking
- Preheat smoker to 250°F.
- Place brisket on the smoker fat side down.
- Smoke until the bark has developed and the brisket reaches approximately 170°F internal temperature.
- Wrap in butcher paper.
- Return to the smoker and continue cooking until probe tender, usually around 200°F to 205°F internal temperature.
The Most Important Step
When the brisket is finished, remove it from the smoker and place it in an insulated cooler, Cambro, or warming box.
Hold the brisket for at least 1 hour. Longer is even better.
This resting period is where the magic happens. The juices redistribute, the meat relaxes, and the brisket becomes noticeably more tender.
Many cooks focus on the smoker and overlook the hold. Don't skip it.
Serving
Slice against the grain and serve immediately.
Enjoy with your favorite sides, or simply let the brisket speak for itself.
Ray's Tip"The internet has made brisket way more complicated than it needs to be. Start with quality meat, use good seasoning, cook at 250°, and give it time to rest. Barbecue doesn't have to be complicated to be great."
Ready to try it yourself?
Grab a bag of Magic Cow Dust and fire up the smoker.