What is an upside down brisket? In Texas, brisket is traditionally smoked fat side up in our top BBQ joints such as in this video. However, cooking brisket meat side up, AKA upside down, is a very popular method. It comes from the competition BBQ world. In this video, we go back and revisit that meat up method to see if we like it or if we are glad we switched to a more traditional Texas method when cooking our brisket.
- 1 full packer brisket
- Meat Church Holy Cow (sub your fav BBQ rub)
- Meat Church Holy Gospel
- Meat Church Brisket Injection
- 1 C water
Prepare your smoker
Prepare your smoker to a temperature of 250 with oak, mesquite or hickory. We used a Traeger Timberline XL with Meat Church pellets in this video which is a blend of oak and hickory.
Trim your brisket
Trim the full packer brisket to your liking or as you see in this video.
Prepare the brisket
Mix 1 C water with 1/3 C brisket injection. Shake and mix thoroughly.
Inject the brisket in a 1" x 1" grid pattern in the flat.
You do not have to inject the point due to the extra intramuscular fat, but you can if you like. You should about have about half of the mixed injection remaining. Set aside.
Season the brisket 2:1 with Holy Cow to Holy Gospel. Alternatively you can simply use Holy Cow or your favorite brisket rub.
Allow to adhere for at least 30 minutes.
Smoke your brisket
Place the brisket meat side up in your smoker. Spritz with cider vinegar anytime it begins to look dry. Smoke until the flat reaches an internal temperature of 175. Remove the brisket from the smoker.
Place the brisket in a disposable steam pan (or foil). Pour the remaining brisket injection over the brisket.
Cover the pan with foil and return to the smoker. Continue to cook until the flat is tender which is typically around 203 internal.
Remove from the smoker. Open the foil to allow the steam to roll out.
Rest for at least one hour. Preferably two - three hours.
Slice and enjoy!
