Jay and Marci
Welcome! We are so glad that you are here! We are a couple living in Cincinnati, Ohio sharing our families favorite recipes with you. Every recipe you find here has been made time & time again...and often requested by the kids, friends and family. While Jay loves to use the Blackstone, Marci enjoys the smoker and together we both use the hell out of the Air Fryer! We can't wait for you to try our recipes! Cheers, Jay & Marci
You guys I can’t wait for you to learn How to Smoke a Brisket. I’ve been a little obsessed with smoking briskets over the last two years. I can’t even begin to tell you how many briskets that I have smoked. So stay here and learn everything there is to know about smoking a brisket.
– Packer Brisket – Kosher Salt – Garlic Salt – Black Pepper
For me, I like to trim off as much fat as I can possibly get off the packer. Most folks who smoke for competitions will do this as well. However, backyard enthusiasts will leave fat on as it will feed more people. I simply don’t like the way the fat tastes and neither does anyone else in our family. I’d recommend trying to get as much fat off as you can.
Alright, this next step is VERY important. It’s one that you don’t want to skip. You want to liberally season all the sides of the brisket with kosher salt! When I prepare a brisket I’ll lay quite a few paper towels down on a 11×13 baking sheet. This will help to absorb any moisture and help to dry out the brisket for at least 12 hours.
Pat the brisket with a paper towel. The kosher salt draws out any moisture and the top should have moisture sitting on the top. Then simply put a generous amount of garlic salt and black pepper on all sides of the brisket. I like to season the packer so that I don’t see any of the meat. It does give the brisket a lot of flavor, so if you aren’t use to flavor you’ll want to do less, especially on the black pepper side. Allow the brisket to come to room temperature before placing it in the smoker.
– While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, I like the Jack Daniels option. – Place your brisket fat side down in your smoker. Ensure the smoker has air flow. You may need to add wood chips every hour, so be sure to keep an eye on that. If you can keep the door closed during this process, that is best as it doesn't allow the smoke to escape. – Smoke your brisket for 30-60 minutes per pound. It typically takes about 12 hours when I smoke a brisket.
– Once your brisket has reached 190-210° internal temperature, it is time to remove. Place the brisket in aluminum foil and let rest for at least an hour. When ready to slice, go against the grain.
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CHEERS, jAY & mARCI