Weekend Meal Inspiration – The Ultimate Smoker Meal, Brisket
The 3:2:1 method is a popular technique used for smoking brisket, and it refers to the amount of time that the brisket is smoked, cooked wrapped in foil, and and then smoked unwrapped.
Here's how it works:
Township27 Big Meat Spice Blend
Prepare your Brisket by generously rubbing Township27 Big Meat all over. Let sit for 1-2 hours, or overnight.
Preheat your smoker to 225-250°F (107-121°C).
Add meat, and cook for 3 hours of smoking, using your favorite wood chips or chunks for flavor. The temperature of the smoker should be maintained at around 225-250°F.
After 3 hours of smoking, remove the brisket from the smoker and wrap it tightly in aluminum foil. This helps to keep the meat moist and tender, and also speeds up the cooking process. See optional step below for adding some moisture. Place the wrapped brisket back on the smoker for another 2 hours.
After 2 hours of wrapped cooking, remove the foil from the brisket and place it back on the smoker for another hour, unwrapped. This allows the brisket to develop a nice bark or crust on the outside. See optional step for adding BBQ sauce at this point.
After the 1 hour of unwrapped cooking, check the internal temperature of the brisket with a meat thermometer. The desired temperature for a fully cooked brisket is typically around 195-205°F (90-96°C). Continue smoking if the desired internal temperature has not been reached.
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes before slicing and serving. The resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
Add some moisture to the wrapped stage – small amounts of beef stock, whiskey or bourbon, herbed butter, a small amount of honey and brown sugar, apple juice, or a touch of apple cider vinegar.
Add BBQ sauce to the final hour of smoking – try our Township27 Maple Spice, Plastered Peach, or Pure Sass finishing sauces.