Brisket Cooking

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Compliments of: The Jolly Scholar

www.thejollyscholar.com

 

Jolly Scholar Brisket Cooking

  • We like to cook thick whole briskets (ask for a packer brisket at Mr. Brisket) and bigger is better for us (14-18 pounds).
  • Separate the point and flat, if you want to make burnt ends.
  • Inject both the point and flat with the injection recipe on the website. Every inch until you see moisture escape.
  • Season the point and flat with the rub recipe on the website, heavy as it will make our bark.
  • Let it rest for 3 hours at room temperature to allow the rub to dig in on the meat to form a better bark.
  • Cook it in a full size disposable pan to collect all of the drippings. Also, it doesn’t make a big mess.
  • We cook at 275 degrees in the smoker on charcoal with a lump of hickory every hour.
  • When the internal temperature gets to 175 degrees, double wrap with foil and cook until the brisket is 205 degrees.
  • When done, let the brisket rest for a couple of hours on the counter (keep the foil on it).
  • Slice against the grain about the width of a pencil.
  • Drain the pan drippings, separate the fat and run each slice through it
  • Sauce each slice and serve.

For Burnt Ends

  • When you pull the flat at 205, take the point out as well.
  • Cut the point into 1 1/2” x 1 1/2” cubes, trim off the fat on the bottom, cover with sauce, foil and cook until 215 degrees.
  • Remove and enjoy.

 

Jolly Scholar Base Rub Recipe (a few ingredients withheld)

  • 1 Cup Sugar in the Raw (Turbinado)
  • ½ Cup Sea Salt
  • ¼ Cup Black Pepper (Freshly Cracked)
  • ¼ Cup Chili Powder
  • ¼ Cup Paprika
  • 2 TBSP Onion Powder
  • 2 TBSP Granulated Garlic
  • 1 TBSP Cumin
  • 1 TBSP Cayenne Pepper

 

BBQ Sauce Hack (Can’t give up our sauce recipe)

  • 3 Cup of your favorite commercial sauce
  • ¼ Cup of Worcestershire
  • ¼ Cup of Heinz 57

If you want it kicked up and tangy add the following in addition:

  • ¼ Cup Apple Cider Vinegar
  • 1 TBSP Tobasco

 

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