| Cooking the best barbecued brisket you've ever eaten is easy in a Cookshack smoker. The secret is to cook it long and slow. That gives the meat a chance to get fork-tender.
Clean and dry individual briskets. Load briskets 2 per grill, fat side up, on top 4 grills. Load 1 brisket, fat side down, on bottom grill.
Position briskets so that they do not touch each other or the sides of the oven.
Close and latch the smoker's door.
Load wood box with 16 oz. hickory wood.
Smoke-cook at 180ºF for 10 hours. Brisket should be smoke- cooked 1 hr. per lb., to a maximum of 12 hours. The brisket will be done after 4 - 5 hours. The internal temperature of a well-done brisket is 165F. The longer cooking time is necessary to tenderize the meat.
When the brisket is done, remove from the smoker and cool at room temperature for 30 minutes. Wrap and refrigerate.
TIPS
For maximum tenderness when using trimmed brisket, marinate brisket 2 hours each side (4 hours total) in sunflower oil.
For a red smoke ring, rub brisket with dry curing salt and let stand for one hour. Rinse, pat dry and smoke-cook according to instructions above.
Recommended wood: Hickory |