Smoked Cuban Brisket
Texas smoke meets Cuban citrus. My signature cook and the reason people show up to my backyard hungry.
The Cook
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Run the smoker at 185°F until the internal temp hits 160°F. This stage builds the bark and gets the smoke in.
Move the brisket into an aluminum tray and lay aluminum foil over the top. Tray plus foil lid, not a tight wrap.
Bump the smoker to 225°F and keep cooking until the internal temp hits 203°F.
Turn the smoker OFF and leave the brisket inside for 6 to 8 hours. The long rest in the cooling smoker is the magic. Do not skip it.
Slice against the grain and serve.
Serg's Notes
Cook by temperature, not time. Those internal temps (160, then 203) are the whole game. Get a probe thermometer and trust it.
The prep, meaning the trim and the rub specifics, is part of my secret sauce. Hit the contact page and ask me directly.
Serve it with rice and beans, moros, or yuca with mojo. Or pile it on Cuban bread for a brisket Cuban sandwich situation. Tremendo.
Questions about this cook?
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