Compliments of: The Jolly Scholar
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