Before the meat meets the smoker, it’s crucial to give it some love and attention. Applying a carefully crafted dry rub enhances the flavors and creates a beautiful crust. The blend of spices, herbs, and a touch of sweetness adds depth to the final product.

Mesquite wood is originally from South America. It can also be found in Mexico and grows in other parts of the US, such as Texas. This may also be because it grows better in semi-arid regions, such as Texas. Growing in dry areas such as the Americas means that the tree has to have long roots to tap into deepwater reservoirs. Taste/flavor Smoke the brisket. Place the brisket on the smoker, fat-side up, over indirect heat. Close the lid and let it smoke for about 10 hours, or until the outside is a dark mahogany color. Spritz the brisket with water or apple juice every hour to keep it moist and prevent it from drying out. Wrap up tightly both ends of the logs with a plastic, then store them in a dry place like shed or basement. Once the ribs are on, it’s time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don’t, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool. Step 8Experiment with Different Sweeteners: While brown sugar is commonly used in BBQ sauce recipes, feel free to explore other sweeteners like molasses or honey for a unique twist on the flavor profile. Wrap the brisket. When the brisket reaches an internal temperature of about 165 degrees F, it will hit a stall where the temperature stops rising for several hours. This is normal and expected, but you can speed up the process by wrapping the brisket in butcher paper. This will help retain moisture and heat without affecting the bark or flavor too much. Return the wrapped brisket to the smoker and continue to cook for another 2-3 hours, or until it reaches an internal temperature of about 200 degrees F.

Have you ever seen how they make liquid smoke? It’s pretty interesting. It really is made from smoke. Experimenting with different combinations of smoker woods can be a fun way to add your own unique touch to your grilled creations. Don’t over-trim your brisket. Leave some fat on both sides to protect the meat from drying out and add flavor.Our carriages home were the highly entertaining Karaoke Fun Cabs. We apologise Austin for our out of tune “singing” to Journey! Rest the brisket. Once the brisket is done, remove it from the smoker and let it rest for at least 30 minutes before slicing. This will allow the juices to redistribute and make the meat more tender and juicy.