The hallmark of a good cook is the ability to duplicate recipes and flavors. The hallmark of a Cookshack smoker is consistency. Several factors to consider when you cook brisket are: the equipment, the size of the brisket, how the brisket is trimmed, the seasonings and rubs, the wood, and the time and temperature that will be used.
Having the proper equipment makes that task must simpler. A Cookshack smoker oven allows for consistent temperatures that ensures you will cook a brisket or any cut of meat the same each time. The more the temperature fluctuates up and down the less consistency you are going to have. A delicious, moist brisket requires you to cook at the same time and temperature each time.
The brisket itself is an important factor in producing a consistent product. Consider purchasing the best brisket that you can get and then try to repeat the size and brand each time. Always purchase the same grade and the same size brisket from your supplier. Make sure the brisket is fresh, and the fat is a nice white color, marbled through the brisket.
Trimming the brisket the same way each time maintains consistency. Are you keeping the flat and point together or separating it? Do you want a large or small amount of fat on your brisket while it cooks? We like to trim off a major part of the fat and separate the muscles.
For your seasonings and rubs you need to make sure you are using a fresh product, and you are applying the same amount to each brisket. Cookshack Brisket Rub adds a savory flavor that will compliment the smoke flavor the your brisket. You should measure the amount of rub you are going to use so that you do not over or under season the brisket from cook to cook.
What smoke flavor do you want? Use the same flavor of wood or pellets for each cooking cycle. Using our FEC smokers will give you a nice smoke ring and consistent smoke flavor. If you choose wood logs, be aware that you may not be able to control the amount of moisture in the log or the amount of creosote that it may produce. It varies from log to log. With Cookshack wood chunks or pellets you produce a consistent smoke flavor.
The most important thing is to find a recipe that you like and stick with it. There are many different flavor profiles, but that are expected in barbecue. We recommend that you smoke cook the brisket for twelve to fourteen hours in the smoker at 225°F or to an internal temperature of 195°F. A good rule of thumb is one hour for each pound of brisket plus one hour. The low temperatures will seal in the moisture making it tender and moist. Make sure and let the brisket rest for 20 minutes before serving.