Wright’s Barbecue: Brisket

Review - Wright’s Barbecue: Brisket

With two locations, Wright’s Barbecue can be found in Johnson and Bentonville, AR.

While on the search for a good pork belly burnt end recipe I stumbled onto The Rocket Man. This recipe gave some pretty simple and direct guidance on smoking a brisket. While some of the nuances may differ, this one provides a pretty good outline to follow for your first few cooks.

Recipe adapted from Kingsford.com

Ingredients:

1) Packer Brisket (The larger the brisket the longer the cook 1.25 hrs / lb)

2) Kosher Salt

3) Black Pepper (KC: 16-gauge is optimal)

Directions

1. Trim Brisket (leaving quarter inch of fat and rounded edges) (KC: Check out Jirby’s BBQ video on trimming briskets)

2. KC: Optional - Use a light coat of yellow mustard or hot sauce to act as a binder for the rub (this will not heavily influence the final taste)

3. Coat with a 50/50 blend of Kosher Salt and Black Pepper

4. Get the pit running at 275*F and place the brisket fat side up for around 6 hours.

5. Once a good bark has formed, wrap in wax free butcher paper or foil (KC: butcher paper is the way to go)

6. Remove when internal temp hits 205*F.

7. Rest for an hour. Wrap with a towel and/or store in cooler if you need to hold the temperature for a longer period.

8. Chop it up (KC: a meat cleaver is great for this) if making The Rocket Man or Fox Bros. Brisket Chili.

Let us know how it turned out in the comments below.