Okay, so yesterday I decided to tackle a second cut brisket. I’ve done a few briskets before, but mostly the full packer kind. This time, I wanted to try something a little different, something a bit leaner. I’d heard the second cut, also known as the point, can be super flavorful, even though it can be trickier to cook.
First thing, I grabbed the brisket from the butcher. It was a nice piece, about 4 pounds, with some decent marbling. I got it home and unwrapped it. Time for the prep!
The Prep
I trimmed off some of the hard fat, leaving about a 1/4 inch cap on top. You want some fat for flavor and moisture, but not so much that it’s all you taste. Then came the rub. I’m a simple guy, so I went with a 50/50 mix of coarse black pepper and kosher salt. Seriously, that’s it. I slathered that all over the brisket, making sure to get every nook and cranny.
The Smoke
Next, I fired up my smoker. I like using hickory wood for brisket, so I loaded up the wood box. I aimed for a temperature around 250°F. That low and slow method is key for breaking down that tough connective tissue in the brisket and making it all tender and juicy.
Once the smoker was humming along, I placed the brisket directly on the grate, fat-side up. Some folks say fat-side down, but I’ve always had good luck with it up. Then, it was just a matter of waiting…and waiting…and waiting.
The Stall
- After about 4 hours, the internal temperature of the brisket hit around 160°F. This is where the dreaded “stall” happens. The temperature just seems to stop rising, and it can last for hours. It’s frustrating, but totally normal. It’s the meat sweating, basically, and the evaporation cools it down.
I powered through the stall. Some people wrap their brisket in foil or butcher paper at this point to speed things up. I decided to just let it ride and see what happened. Because I am a man without fear!
The Finish
Finally, after about 8 hours total, the internal temperature started climbing again. I kept a close eye on it, and when it hit around 203°F, I pulled it off the smoker.
But the waiting, not finished yet!
The final, and maybe most important step, is the rest. I wrapped the brisket in butcher paper (I should have done it at the stall, what a waste of time!) and tossed it into a cooler. I let it rest there for about 2 hours. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.
The Moment of Truth
After the rest, I unwrapped the brisket. It smelled amazing! I sliced it against the grain, and it was beautiful. Tender, juicy, with a nice smoky flavor. The bark, that outer crust, was dark and crispy. It wasn’t perfect, maybe a touch dry in a couple of spots, but overall, it was a success! My family devoured it, so that’s always a good sign.
Definitely going to do the second cut again. Maybe next time I’ll wrap it during the stall, just to see if it makes a difference. But hey, that’s the fun of smoking meat – experimenting and learning as you go!
