Should I smoke my brisket fat side down or fat side up?

The fat acts as a heat shield for your brisket, so it depends on what type of smoker you have. Point your fat in the direction of the heat. If the heat comes from below, place your brisket fat side down.

Should I wrap my brisket while smoking?

Yes and no. You'll want to start smoking your meat without foil. This will give it time to create that nice dark bark on the exterior. At around the halfway mark, you'll cover your brisket in foil. Wrapping it will help keep it moist and tender and keeps it from drying out.

Do I really need to poke holes in my sweet potatoes before placing them in the oven?

Well, I've never had a potato explode, but it could happen. Moisture builds up on the inside while baking, so to play it safe, poke a few holes in them. It doesn't disrupt the baking process at all.

Brisket Stuffed Baked Sweet Potatoes

Description

Tender brisket smoked low & slow then generously stuffed into baked sweet potatoes and topped with tangy BBQ sauce, cheddar cheese, chives.

Ingredients

Scale

10 lb. Grass-Fed Beef Brisket
6–8 Sweet Potatoes
Sweet Baby Ray’s BBQ Sauce
Butter, optional
Shredded Sharp Cheddar Cheese, optional
Sour Cream, optional
Chives, optional

Beef Brisket Seasonings:

2 tbsp. Brown Sugar Bourbon Seasoning
2 tbsp. Basil Flakes
1 tbsp. Garlic Powder
1 tbsp. Black Pepper
2.5 tsp. Himalayan Pink Salt

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Instructions

For the brisket:

Preheat grill or smoker with cherry wood lid closed until temperatures reach between 250 to 275 degrees Fahrenheit.
While your grill is heating up, season both sides of beef brisket evenly. Place the brisket on the side of the grill away from the flame and close to the exhaust fat side down. Close lid.
Smoke for 4 hours then remove it from the heat. Completely cover with foil and place the brisket back on the grill for another 4 to 6 hours or until cooked to the desired temperature. Be sure to maintain the same temperature on the grill.
Once done, allow the brisket to rest for 15 minutes.
Slice brisket then chop the desired amount of brisket to serve with your sweet potatoes. Set to the side.

For the sweet potatoes:

With a fork, poke holes on both sides of the sweet potato. Bake at 425 degrees for 45-50 minutes.
Allow sweet potato to cool.
Slice open and slightly smash the sweet potato insides with a fork.
Stuff with chopped brisket and optional butter, cheese, sour cream, chives, and BBQ sauce.
Serve immediately.

Notes

There are two cuts when it comes to brisket. The “point cut” carries most of the marbling and fat and the “flat cut” is more uniform and topped with a thick cap of fat (this keeps the meat moist while smoking). The flat is the cut you normally what you’ll find at your grocer and it makes up a majority of the brisket. If you go for the flat cut, grab the one that’s most uniform in size and that includes the fat cap. This will ensure even cooking throughout.

To achieve the best results, smoke your beef brisket at 250-275 degrees Fahrenheit for ~60 minutes per pound. If your heat is too low it will not render the fat and we want that inedible layer that will result if not rendered properly.

Point your fat in the direction of the heat. If the heat comes from below, place your brisket fat side down.

You’ll want to start smoking your meat without foil. This will give it time to create that nice dark bark on the brisket. At around the halfway mark, you cover your brisket in foil. Wrapping it will help keep it moist and tender and keeps it from drying out.

Prep Time: 5 minutes
Cook Time: 10 hours
Category: BBQ
Method: Grill
Cuisine: American

Nutrition

Calories: 890
Sugar: 5.2g
Sodium: 213mg
Fat: 71.6g
Carbohydrates: 3.9g
Fiber: 0.6g
Protein: 53.7g
Cholesterol: 213mg

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