Smoking a Brisket with the Somkenator

I am becoming a huge fan of the Smokenator.  My first try with it was Baby Back Ribs on the Smokenator, this time we are giving a brisket a shot.  This is actually a tough brisket to smoke as it is “market trimmed” vs. packer trimmed.

Rub for this Brisket

  • 5 TBS of Chef Keith Snow Low and Slow
  • 5 TBS of Brown or Turbinado Sugar (add to mix last and mix in well)
  • 2 TBS if Kosher or Course Sea Salt
  • 2 TBS of Granulated garlic
  • 2 TBS of Peprika
  • 2 TBS of Melange Pepper Corns, (measure before you grind)

Mix the above in bowl until all ingredients are incorporated.  Again put the sugar in after the other stuff is well mixed and then mix it in and it won’t clump up on you much.

Coat meat with Apple Cider Vinegar, then coat with the above rub, wrap in plastic rap or put in a large glass bowl and cover and let sit in a fridge over night.  Reserve any extra rub and add some the next day before smoking and the rest about mid smoke.

Smoking a Brisket with the Smokenator

I have become a huge fan of the Smokenator in just two cooks so far.  It is rock solid when used as instructed at maintaining a smokey 250 degree temp.  The only thing I have seen hold temperature more consistently is an oven!   At this point I think it is almost worth buying a Weber Kettle just so you can use the Smokenator.

8 Responses to Smoking a Brisket with the Somkenator

  1. Excuse me while I hose the drool from my beard. We’ve been slaughtering our own wild hogs and trying different methods. Ya suppose a big pig butt would do as we’ll on the Smokenator?

  2. AJ Anderson

    The added bonus is my favorite Henry Ford quote.

    Thanks for the video!

  3. Got mine in the mail this past Saturday.
    We smoked one of our pasture raised chickens and it tunrned out fantastic

    Guess where temp stayed the entire time? You got it! 250 degrees.

    Thanks for the review video jack. This thing will save me a lot of running from the barn to the house.

  4. Newbie smoking question here. Did you flip the brisket during the first 4 hours, after the wrap, or not at all? I’m getting set to try this on Friday.

    • Modern Survival

      Nope you cook it fat side up so it self bastes, you never flip a brisket.

      • Bryan Young

        Thanks Jack.. I’ve done lots of pork shoulder on a big smoker for a fundraiser but never a brisket.

  5. upstatenyprepper

    Just did my Brisket 2 days ago. Came out perfect and I got a lot of praise for it. Thanks Jack.