Time to get ready for National Brisket Day, May 28. This delicious cut of meat is found in the breast of cattle, under the ribs. It can be tough compared to other cuts, but this can be avoided by long, slow cooking according to kitchn.com. Brisket is also the cut of beef used when making corned beef or pastrami. You'll find a great recipe below from the family of Utah Farm Bureau CFO Jennifer Pratt.
Try to purchase the best meat that possible with both the flat and the point
Spice rub- try a Porterhouse rub or a black pepper & salt rub or any rub you might prefer
1/2 C. apple cider vinegar
Remove any of the fat that won’t render during the smoking / cooking process. Usually this means leaving a layer of only about a ¼ of an inch of fat where the fat is present. The area between the point and flat will produce the largest amounts of fat to be removed.
Once the fat has been removed, generously rub the brisket with spices.
Turn on the smoker and place the brisket on fat side down and let it smoke for 4 to 6 hours.
After 4-6 hours of smoking, turn the smoker up to 250 degrees and turn the brisket over putting the fat side up. This next step should be cooking the brisket for 5-6 more hours. During this time, spritz the meat with some Au jus about every hour or half hour to keep some moisture in the meat.
After about two hours of cooking , cover the Brisket with some Parkay spray. Let beads of the Parkay spray run all over the top and let it cook into the brisket.
After about 3 hours of cooking (1 hour after the Parkay application), wrap the brisket with 3 sheets of foil and add about ½ cup of apple cider. Put back in the smoker for an hour to two hours.
Remove foil and drain juices and place back on smoker for an hour.
After hour remove from grill and let rest for 40 minutes covered.