Description
Beef brisket, cooked in a foil boat for a tender bottom that doesn’t dry out.
Ingredients
Scale
- 1 beef packer brisket
- Yellow mustard, about 3–4 Tbsp for binding
- BBQ rub of your choice (we used S&P with some celery seed, paprika and garlic powder)
- Foil
Instructions
- Preheat your smoker to 250°F (121°C). If you’re not using a pellet smoker, use Billows to set and regulate the temperature. Add a chunk of your preferred smoking wood.
- Trim your brisket to your liking. Rub the brisket with yellow mustard to establish a binder coat.
- Season the brisket liberally with the rub.
- Place the brisket in the smoker, fat-side up. Insert a Signals probe into the flat and another into the point. Set the high-temp alarm on both channels to 165°F (74°C).
- Smoke the brisket. If you’ve connected your Signals to your Wi-Fi, monitor its progress on the app or on the cloud.
- When the high-temp alarms sound, lay out a double layer of foil on a flat workspace. Transfer the brisket to the foil, keeping the fat side up, and scrunch it up all around the edge.
- Move the boat of brisket back to the smoker. Re-insert the probes and reset the probe high-temp alarms for 201°F (94°C). Close the lid and continue to smoke.
- When the high-temp alarms sound several hours later, verify the doneness temperature and the tenderness using your Thermapen ONE.
- Remove the brisket from the smoker and let it rest for at least a half hour.
- Slice it up and serve it!
