RJ's 3-Rivers BBQ Brisket Recipe

I only cook full “Packer Cut” briskets. You get the point and the flat, the best of both worlds. Sometimes you can find USDA Prime on sale at Sam’s Club for just $3.99lb. Trimming is the key to a good cook. Check out YouTube for the best way to trim. BBQ with Franklin, Meat Church, ETC.

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Wood:
If you want a bold Texas Smoke, use Mesquite. For a milder smoke use Hickory

 

Temp:

225° to 250° for the entire cook

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Binder:
Olive Oil – helps build a nice bark especially on a pellet smoker

 

Rub:
3-Rivers Beef Rub and Coarse Pepper

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Cook:

I cook fat side down. The fat helps protect the bottom and the top is where you’ll build your bark. Use a meat probe and cook until the internal temp reaches 160° to 165°. You can spritz while cooking, but I don’t even lift the lid for the first 3 hours. “Looking ain’t cookin’!”

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Tip:
Take your trimmings and put them in a small aluminum pan. Place them away from the meat and let the fat render down. Pour through a cheese cloth into a Mason jar. This is known as beef tallow. You can buy it online, but this is free, and it stores just like butter. Plus, it’s nice & smoky! Re-heat to use.

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Wrap:
I use pink butcher paper for brisket, it helps keep the bark intact. Lay out two long pieces of butcher paper and brush on my beef tallow. Place the brisket and wrap tight. Pit your probe in and put back on the smoker until you reach 202° to 203°. Take off and rest. If you place it in a cooler it will continue to cook. I set mine on a butcher block until it cools down to around 140°. Be sure and cut across the grain. Remember a the grain on a brisket runs two ways: The flat runs at an angle and the point across the length of the brisket.

Enjoy!