1 10- to 16-pound brisket, full packer, not trimmed.
1 bottle Worcestershire sauce or Head Country Premium Marinade
1 cup brisket rub
• Coat the brisket with Worcestershire. Head Country makes its own version, which it calls Premium Marinade. Apply liberally. Coat the brisket with a good beef rub. Head Country rub is good, but I prefer Cookshack's Brisket Rub. Coat heavily. Return to fridge. Let sit for minimum of 2 hours, preferably 4.
• Light a smoker to 225 to 250 degrees. The meat cooks about an hour per pound, but time will not guarantee you results. Place brisket fat-side down.
• Leaving the meat side up allows the smoke to settle on the brisket and helps to create a great bark. The added benefit is that the fat will protect the brisket from heat rising from below. Using a choice quality brisket, there is no need to put the fat cap up so the fat will render into the meat. Cook until the brisket reaches 195 when a temperature probe is inserted into the thickest part of the flat. Also feel the resistance of the probe as you insert. That will give an indication of tenderness. If it doesn't penetrate easily, continue cooking and recheck until the probe meets little resistance.
• Once the proper temperature is achieved, remove from smoker and let sit at least 30 minutes. Turn the brisket over, and scrape the fat off with a knife. Slice perpendicular to the grain of the meat in ¼- to ½-inch slices.
• Competition secrets: The thickness of the cut can be varied. If it's too tender, cut it thicker to hold the meat together. If it's not tender, cut it thinner. ... In barbecue contests, judges only get one or two bites of a slice of brisket. An injection allows you to increase the flavors in that bite. For a competition injection, use Butchers BBQ Beef Injection and Prime Dust.
2 cups water
¾ cup of beef injection
¼ to ½ cup of Prime Dust
• Wrap the brisket in plastic wrap to avoid spillage, then inject liquid into beef with a meat injector. Inject about 1 to 1 ½ cup of injection into flat of brisket, spacing your injections.
• Let stand at least 4 hours, season as normal and smoke.
• When preparing the full packer brisket, trim the point closely, removing as much external fat as possible, exposing the meat underneath. Season the brisket as normal.
• Cook the brisket as indicated. Slice and separate the trimmed point from the flat.
• Slice and cut the point into cube/bite-size pieces. Lightly season with your beef rub. Llightly coat with barbecue sauce. You want just enough to make the burnt ends appear wet, but you don't want to drown them. Place in a disposable aluminum pan.
• Return to smoker, allowing the smoke to continue to season the burnt ends. The additional cooking time will allow the additional fat in the point to render out. Continue to monitor and test the burnt ends each hour. At the point where they are soft and tender, remove. Typically, burnt ends will take 2 to 4 more hours.
• Source: Russ Garrett, the Smokin' Okie.
Ingredients provided by Buy For Less