Pull out your meat, rinse, pat dry and trim off any unsightly fat. Rub it down with enough olive oil and Worcestershire as needed.
Make your dry rub and it mix well.
Generously coat your brisket with all of your dry rub on top, bottom and all sides. Press it into your brisket.
Wrap brisket up super tightly in tinfoil.
Place wrapped brisket in a large pan and cover with another heavy pan. Add anything else in your fridge to your top pan for additional weight. Let brisket sit in the fridge overnight. Reserve any juices that may drain for smoking.
Sprinkle again [well] with more fresh ground black pepper on both sides.
Optional: Inject Beef or chicken broth into your brisket with a culinary needle for added moisture.
Add your apple, cherry and hickory chips to your electric smoker with a cup of water.
Heat smoker to 225°. Place brisket fat side up. Smoke for an hour. Check temp at thickest point. Smoke another hour. 165° for rare - 185° to 190° for well done.
Pull brisket from smoker and allow to rest for 5 minutes.
Slice brisket, let it set for 5 minutes and serve.
Brioche Buns pictured.
These make for great brisket sandwiches Just add cole slaw, pickles and your favorite BBQ sauce on a large Brioche Bun.
As for any sliced brisket leftovers - place them in an oven safe dish with a beef gravy [as needed] of your choosing. Place in a 350° oven for 1.5+ hours. Longer if your brisket is well done. This makes for excellent toasted open faced sandwichs and super moist Po Boys!
Try this stacked brisket sandwich with gravy on Brioche Buns [or large rolls] with shreadded lettuce, tomatoes and red onions. Juicy and delicious!
Enjoy!
