Roasts & Braises
How to Cook a Brisket
Smoker
225°F
Time
1-1.5 hrs / lb
Pull at
200°F, tender
The full project, so clear the day and let time and patience do the work. Season it the night before, uncovered in the fridge, and pull it out about an hour before it goes in.
On the smoker
Figure 1 to 1.5 hours a pound at 225F, which means a big packer is an overnight, not an afternoon. On the smoker, run your North 36 Farms Brisket low, fat side up, and wrap it once the bark sets. When the temperature stalls for an hour or two that’s normal, so hold your nerve, and take it to probe-tender 200F. It’s all about feel, so pull it when the meat probes like warm butter and gives up completely. Rest it an hour or two at least, the longer the better. Then slice it against the grain, which switches direction between the flat and the point, so turn the point 90 degrees when you get there.
In the oven / slow cooker
Braise it pot roast style, covered, with stock and onions at 325F, about an hour a pound.
From our farm in Middle Tennessee.
