We love to take a road trip to the ‘U. C. Davis Animal Science’ meat sale. It is only held on Thursday’s and Friday’s for limited hours. Today we picked up a small three and one half pound brisket roast. This cute little bundle of beef was from the point end of the brisket. This end has more layered fat hence more flavor. With proper cooking this raw, fatty meat can be transformed into meat heaven. This roast was going to take a sauna in our smoker.
The preparation was simple. We sprinkled our roast with dry rub. It was left out of the refrigerator and brought to room temperature. Our smoker was brought to 230 degrees. A combination of hickory and apple wood chunks would be the flavor of our smoke. It took a little under 5 hours to cook our roast. It was rested for 20 minutes before serving.
There was room on the smoker for accompaniments. Asparagus, whole fava beans freshly picked from our garden, whole garlic bulbs and onions were scattered around our roast the last 45 minutes of cooking. These vegetables soaked up the smoke and softened to perfection. The roast was sliced and served with our vegetables. This was one smoky delight. The point end of the brisket has so much flavor. The smoky crust has a caramelized candy like texture. This is meat candy that we love.