📖 Instructions

1. **Prepare the Citrus Brine:** In a large pot (non-reactive, like stainless steel or enamel), combine water, kosher salt, brown sugar, orange juice, lime juice, lemon juice, minced garlic, black peppercorns, bay leaves, and dried thyme. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
2. **Brine the Brisket:** Place the brisket in a large container or brining bag. Pour the cooled citrus brine over the brisket, ensuring it is fully submerged. If necessary, weigh it down with a plate or a sealed bag filled with water. Refrigerate for 12-24 hours.
3. **Prepare the Brisket for Smoking:** Remove the brisket from the brine and pat it completely dry with paper towels. Discard the brine. Season the brisket generously with your favorite BBQ rub (or a simple mix of salt, pepper, garlic powder, and onion powder).
4. **Prepare the Smoker:** Preheat your smoker to 225°F (107°C). Use your wood of choice – I personally love a combination of oak and hickory for brisket, but pecan or mesquite would also work well.
5. **Smoke the Brisket:** Place the brisket in the smoker, fat-side up. Maintain a consistent temperature throughout the smoking process. Smoke for approximately 6-8 hours, or until the internal temperature reaches 165-170°F (74-77°C). Use a reliable meat thermometer to monitor the temperature.
6. **Wrap the Brisket (the Texas Crutch):** Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil. This step helps to retain moisture and further tenderize the meat. Return the wrapped brisket to the smoker.
7. **Continue Smoking:** Continue smoking the wrapped brisket for another 4-6 hours, or until the internal temperature reaches 203°F (95°C). The brisket should be probe-tender, meaning a thermometer or probe should slide into the meat with very little resistance.
8. **Rest the Brisket:** Remove the brisket from the smoker and let it rest, still wrapped, for at least 1-2 hours. This is a crucial step that allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket. You can rest it in a cooler lined with towels to maintain the temperature.
9. **Prepare the Chimichurri:** While the brisket is resting, prepare the chimichurri. In a bowl, combine finely chopped parsley, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, and salt. Stir well and let it sit for at least 30 minutes to allow the flavors to meld.
10. **Slice and Serve:** Unwrap the brisket and slice it against the grain into thin slices. Serve the sliced brisket with a generous dollop of chimichurri sauce. Enjoy!
11. **Pro Tip:** Don't skip the resting phase! That is key for a moist and tender brisket. Also, make sure to trim off some of the fat cap if it is too thick. A good rule of thumb is to leave about 1/4 inch of fat.