Smoked Brisket on the Burch Barrel

There's nothing quite like the reward of a long cook. Smoked Brisket on the Burch Barrel produces both an indulgent cooking experience and ridiculously delicious end result. One of the key facors that contribute to a successful smokey brisket is the prescence of fat smoke. Fat smoke is produced when fat renders and drips directly into hot coals. It’s achieved primarily using direct heat. As the fat renders it drips into hot coals vaporizing into a sweet and savory aromatic. The Burch Barrel's suspended lid feature allows for lots of fat smoke flavor without having to worry about flare ups.

Ingredients & Production

Whole Packer Brisket

Yellow Mustard

1/2 Cup Coarse Kosher Salt

1/2 Cup Coarse Pepper - 10 to 20 Mesh

  1. Trim Brisket to your liking - I like fat and so I do not trim mine but for most it’s too much fat. Here is a great resource for brisket trimming.
    1. Madscientist BBQ - How to trim a Brisket.
  2. Lightly coat the bottom with mustard.
  3. Even coat with S&P. Note you are not going to use all of your 1 cup of S&P.
  4. Flip and lightly coat the fat side with mustard.
  5. Even coat with S&P.

  1. Place the Brisket on the grill with the Fat Side up. *Lift it as far away as possible.
  2. Flip coal pan Grate so your coals are laying completely flat in the coal pan. This helps your coals burn slower and longer.
  3. Lower Coal Pan to bottom setting.
  4. Build your fire.
  5. Your brisket should be hovering at around 80F to 100F degrees while your are developing your coal bed.
    1. This will allow your brisket to cook more evenly.
  6. As your coals burn down you can lower your Brisket but make sure not to go over 150F for the first 90 minutes.
  7. NOTE - Try to avoid poking the fire as this will cause it to flare up. Let it burn through which will keep a low and consistent flame.
  8. Once the fire is down to a minimum or a flicker (about 60 to 90 minutes depending on the size of wood added) you can begin to increase the ambient temperature to 200/225F.
  9. At 110 internal temperature flip.
  10. At 160 internal temperature flip again. Increase the temperature to 225/250F.
  11. At 180 wrap in peach butcher paper. This seems late but the goal is to develop better bark by letting more water escape the brisket before wrapping. Add a ½ cup butter or beef tallow.
  12. Remove at desired temperature. I suggest 203F. If you have a few flare ups or find that you ran hotter than suggested temps you will want to take it to 206F.
  13. Rest for approximately 2 hours but you can use this time to help you gauge when to serve. Dinner is at 6 but the brisket came off later than expected. You can let it rest a little less.
  14. Enjoy.

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