1 – 10 lb. to 15 lb. whole beef brisket (preferably choice or prime grade)
½ - Cup of whole black peppercorns
1/3 - Cup of Kosher salt
1 – OLD 66 Drum Smoker
1 - food processor or electric coffee mill
1 - medium sized bowl
1 – large roasting pan, ½ sheet or large Pyrex type dish
2 – sheets of butcher paper large enough to wrap the entire brisket
2 – sheets of aluminum foil large enough to wrap the entire brisket
1 – pan/casserole dish for “cooking” the Burnt Ends
Preparing the Brisket:
- Remove brisket from the plastic wrap and rinse off the blood in the packaging.
- Dry the brisket with paper towels by dabbing the brisket with the paper towels.
- Remove all “hard” fat from the brisket with a sharp filet style knife.
- Grind the black peppercorns to a course consistency and add to bowl.
- Liberally salt the brisket on all sides while gently rubbing salt into the brisket.
- Apply the coarsely ground peppercorns to the brisket, again while gently rubbing the pepper into the brisket.
- Light the hard lump charcoal inside the OLD 66 Drum Smoker, establishing a steady temperature range of 250 F to 275 F.
- Allow brisket to come to “room temperature”.
- Place the Cooking Grid in the OLD 66 Drum Smoker.
Smoking the Brisket:
- Place the brisket (fat side down) on the Cooking Grid inside the OLD 66 Drum Smoker and begin to smoke-roast.
- Monitor the internal temperature of the brisket with an accurate roasting thermometer or an instant read thermometer.
- When the brisket reaches an internal temperature of 180 F, remove the brisket from the appliance and wrap it in butcher paper prior to wrapping the brisket in aluminum foil.
- Place the wrapped brisket back on the appliance and continue “cooking” until the internal temperature reaches 210 F to 215 F.
- Remove brisket from the OLD 66 Drum Smoker, place in a roasting pan or additional aluminum foil to capture juices and place the brisket in a closed Cambro or closed cooler with towels placed on top of the brisket in the foil wrap.
- Allow brisket to “rest” for 2 to 4 hours.
- Remove brisket from resting and un-wrap the aluminum foil and the butcher paper attempting to capture as much juice from the brisket as possible.
- Brisket is ready to serve: slice brisket across the grain to insure best slices.
Total Time: 10 to 14 hours