It’s Father’s Day, a day for us dad’s to be spoiled by our loved ones by BBQing dinner for your family and also your wife’s dad, and in my case her 5 brothers also.  Yes, it is true, I am in charge of Father’s Day family dinner, and because I don’t want dinner to suck I am smoking a brisket. Brisket is the thing I make better than anything else.  Yes better than my AR builds, woodworking projects, and even better than the children I made that earned me the title of Father. Side note: I have great kids, my brisket is just that good.  

So in a departure from our tradition drivel of shooting, guns, and shameless product plugs I decided to share my fan favorite brisket recipe.  Brisket is something that doesn’t and shouldn’t be overcomplicated, my rub couldn’t be more simple two parts coarse black pepper one part kosher salt.  That's it, brisket doesn’t need anything else, it stands on its own four feet (cow pun intended). One of the mistakes I see people make is not trimming the brisket enough, you want to leave about 1/4” fat cap on the brisket, too much and it will be greasy, too little and it will have too dry of consistency.  

For the fuel I prefer oak, this can be done with wood, charcoal, or pellets.  I cook it at around 225 degrees for 7-8 hours (overnight) then I wrap it tightly in foil and throw it in the oven at 200 degrees for another 8 hours.  Yes, 16 hours is what I cook my brisket for. So happy Father’s Day to all you dad’s out there. We hope your family treats you right.

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