Smoked Black Pepper Brisket

INSTRUCTIONS

• 1 Rub brisket on all sides with Seasoning. Wrap brisket in plastic wrap and refrigerate overnight.
• 2 Preheat smoker to 225°F according to manufacturer’s directions, using your favorite hardwood, such as mesquite, pecan or hickory wood.
• 3 Remove plastic wrap and place brisket in smoker, fat side up, on grate. Smoke brisket 3 to 4 hours, or until internal temperature reaches 175°F and a crisp bark (or crust) forms over surface of meat.
• 4 Remove brisket from smoker. Place brisket in center of large sheet of heavy duty foil, pulling sides up around meat. Pour beef stock around brisket. Wrap brisket completely to seal in stock. Return wrapped brisket to smoker. Cook at least 1 1/2 hours (up to 3 1/2 hours) longer or until meat is tender and internal temperature reaches about 205°F.
• 5 Remove brisket from smoker. Open foil slightly to vent; let stand 10 minutes. Close and re-wrap foil. Let brisket stand 30 minutes to allow juices to be reabsorbed.
• 6 Slice brisket across the grain to serve.
• 7 Gas Grill Cooking Directions: Prepare brisket as directed above, refrigerating overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side of grill to medium-high. Turn off burner on other side of grill. Remove plastic wrap and place brisket, fat side up, in large disposable foil pan. Place pan on unlit side of grill. Close grill. (Maintain a grill temperature of 275°F to 300°F by adjusting the lit burner as necessary.) Grill 4 to 5 hours until internal temperature reaches 190°F to 200°F, basting occasionally with pan drippings after first 2 hours of cook time. Remove brisket from grill. Cover pan with foil. Let stand 30 minutes to allow juices to be reabsorbed. Slice and serve warm on rolls with pan juices, sliced red onion and pickled jalapeños, if desired.
• 8 Test Kitchen Tips:
  •A good crust, or bark, on the surface of the meat means that both the seasoning and smoke are penetrating the meat and building flavor. The bark will become darker the longer is it exposed to the smoke. If the smoker temperature is too low a crust will not form; about 225°F to 250°F is ideal.
  •Temperature control is key when smoking brisket. About halfway through cooking, moisture will begin to evaporate from the meat and cause it to cool down. This slows the cooking process and is referred to as “The Stall.” Once enough moisture has evaporated, the crust begins to form, and the temperature of the meat will begin rising again. Maintaining an even smoker temperature will help facilitate cooking and bark formation.