Preparation
Baking Directions:
This recipe is made in combination with the above recipe for perfect smoked brisket.
Before marinating a whole brisket, remove the fat cap on the bottom of the brisket, from the center of the meat back to the point (the narrow end).
After marinating, season this area with the rub as well as the rest of the meat.
Cook the brisket as described above.
Wrap it in the blanket and let it rest for 2 hours.
Unwrap the brisket and remove the bottom section.
(There is a membrane separating the bottom of the point from the top.
Feel this with your blade as you cut.)
Clean the fat away from the membrane side of the bottom piece, season with salt and pepper, and place the bottom piece on the smoker.
Cook for 2 hours.
Meanwhile, pour the pan drippings into a grease separator, and set aside.
Place the top portion of the brisket back in the pan, wrap with foil, and rewrap it in the blanket.
Remove the burnt end portion from the smoker and cut it into 1/2-inch cubes.
Place the cubes in a small pan and add the reserved drippings.
Cover, and place in the smoker for 30 minutes.
