Smoked Brisket on the Fly

Ever wonder if you could decide to smoke a brisket at the very last minute and have it turn out? Yeah, me neither, because I just assumed it couldn’t be done. I found out yesterday I proved myself wrong.

Frozen, very small 3lb brisket. No marinating, no sitting overnight letting the rub soak in. No trimming of fat (forgot). Recipe for disaster.

Steps:

  1. Defrost quickly in warm water in the sink (still sealed, of course). Took about an hour.
  2. While it is defrosting, prep the smoker (in this case, a Weber bullet) and soak the wood chips (I started with apple, finished with hickory).
  3. Apply layer of yellow mustard, then a liberal coating of Wood Chick’s dry rub (we have a bag of it always at the ready).
  4. Smoke to 165 (with the temperature varying wildly between 185 and 250 because I was distracted). Took about five hours to get there.
  5. Wrap in double-layer of heavy duty aluminum foil, just to shorten the stall.
  6. Back in the smoker until 195. Took about 90 minutes, partly because I was even more distracted and let the temperature approach 300.

Results:  My best brisket effort yet. Great flavor, extremely tender. Sliced across the grain and no BBQ sauce was used or required.

I cannot, however, recommend this approach all the time. I benefited certainly from a small brisket. Anything larger than that and I’d’ve been eating at midnight or the next morning.