How we cook brisket at SmokingPizza

Start with high quality whole brisket

We use IBP Choice and better most of the time.

First thing I do is trim the fat and split the flat from the point.  This is different than many, but works for me.  I trim off more fat than most as well, but using Choice briskets and cooking on the Lang they are never dry  Here are three briskets ready to rub

Here's how much fat I trimmed off the three

I use BillyBones Beef Rub, about a half a jar for three briskets.  Here's the oak lighting up in the Lang.

And here's the fire ready to cook.

The meat goes straight on the grill to start.

Here you can see the BBQ Guru set up at a 250 cook temp with an internal target for the flat of 185.  It's in the ziploc to protect it from the rain I had that day

At 155-160 internal they go into foil pans tightly covered with foil

As the flats finish out to 185, they go into the hot box for at least an hour before slicing.

The pan keeps the juice from running and leaves plenty of moisture in with the meat.

Once "rested" in the hot box for at least an hour, I slice the flat.  Notice how little juice runs out when cutting after the resting time.

The slices of the flat then go back into the pan with the juice, covered with foil and kept warm in a low oven until serving time.

The points stay in the Lang until they hit 200-205 internal

Then we chop the point, Here it is after chopping.  We'll add a little BillyBones Mild sauce and put it back uncovered in the Lang for another couple of hours, stirring about every 20 minutes.  I'd show you a picture of that, but the group we had over that night ate it before I could get a picture. :-)

And that's it.  Drop us an e-mail if you have questions. Hope this has been interesting for you.