Our ambassador, James Llorens @certified.creole.BBQ, is a smoked brisket pro. His recipe for making Smoked Brisket on the Gravity 980, cooked low and slow, is full of tips and tricks to help any level of griller perfect their brisket. 

Instructions

Prepping

1. Trim brisket with sharp knife on a cutting board then place on tray for seasonings. Leave roughly a quarter-inch of fat on the brisket, remove the rest and discard. Also trim/remove the silver skin from the bottom of the brisket.
2. Apply mustard to all sides of the brisket as a binder for the seasonings.
3. Apply Char-Griller Steak Rub, salt & pepper to all sides of the brisket.
4. Allow brisket to get to room temperature prior to smoking it.

Cooking

1. Place the Char-Griller Grease Cup Liner filled with water or water pan on the top cooking grate on the hopper side. This will add moisture to the brisket during the smoke. Added additional water one time during the cook.
2. Preheat the Gravity Fed 980 to 250° and allow to heat up for 15-30 mins prior to putting the brisket on.
3. Add Brisket to the Gravity Fed 980 on the cardboard and insert the probe to take the guess work out. Using the Cardboard in the shape of the brisket is a great method that keeps the bottom of the brisket from drying out & allows you to easily move the brisket around in the smoker/grill side to side. It keep the brisket juicy and moist.
4. Tip: place the brisket fat side up.
5. Spritz every 1-2 hours with apple juice and rotate brisket from left to right for even smoking. Remember the brisket is on the cardboard and it’s really easy to rotate without having to touch the meat. Spritzing with Apple juice helps keep the brisket moist during the long smoke, adds flavor and helps create the black bark we are looking for.
6. Smoking on the Gravity Fed 980 made it really simple and easy and the smoker maintained a temperature of 250°throughout the cook and refueled the hopper one time.
7. When the brisket reaches internal temperature 186° remove it from the smoker and double wrap it in butcher/peach paper. Spritz some apple juice onto to the wrap for added moisture.
8. Add brisket back to the smoker until final temperature of 199° has been reached. Added tip: no need to waste your smoking wood when the brisket is wrapped. Use only the charcoal as your fuel at temperature 250° until the brisket is done.
9. Remove brisket and wrap brisket in towels and add to cooler and let rest for 2 hours. This allows the meat to stop cooking, cool down and keeps all the juices in.
10. Slice the brisket and enjoy!