How To Smoke Brisket In 4 Easy Steps For Beginners

Whether you’re a seasoned pit master or a backyard BBQ enthusiast, this guide will take you through how to smoke brisket. Let’s fire up those smokers and get started!

Brisket is the holy grail of BBQ meats. It’s a tough cut that, when smoked low and slow, transforms into a tender, flavourful masterpiece. Here’s how to nail it:

Choosing the Right Brisket

• Quality Matters: Look for good marbling and a thick flat.
• Size and Weight: Aim for a 5.4-7.3 kg (12-16 lb) whole packer brisket.
• Trimming: Trim excess fat, leaving about 6 mm (1/4 inch) on the fat cap.

Prepping the Brisket

1. Seasoning: Apply a simple rub of salt, pepper, garlic powder, and paprika. Let it rest for at least an hour.
2. Wood Selection: Use oak, hickory, or a mix for that classic smoky flavour.
3. Smoker Setup: Maintain a steady temperature around 107°C (225°F).
4. Water Pan: Place a water pan in the smoker to keep the brisket moist.

The Smoking Process

1. Smoke Ring: The magic happens during the first few hours. The smoke ring forms due to nitric oxide reacting with myoglobin in the meat.
2. Wrap: Around the 65°C (149°F) tightly wrap the brisket with butcher paper.
3. Stall: Around 71°C (160°F), the brisket may stall. Don’t panic, this is normal. Wrap it in butcher paper or foil to power through.
4. Probe Tender: When the internal temperature reaches 95°C (203°F), probe the thickest part. It should slide in like butter.

Resting and Slicing

1. Resting: Let the brisket rest for at least an hour in an insulated cooler or wrapped in towels. This redistributes juices.
2. Slicing: Slice against the grain for maximum tenderness.

Key Takeaways On How To Smoke Brisket

• Patience Pays Off: Brisket takes time, but the results are worth it.
• Temperature Control: Maintain a consistent smoker temperature.
• Quality Ingredients: Start with a good-quality brisket.
• Let It Rest: Don’t skip the resting step—it’s crucial.

Frequently Asked Questions On How to smoke brisket

1. How long does it take to smoke a brisket?
   • Answer: Smoking a brisket typically takes around 12-16 hours at a low and slow temperature (around 107°C or 225°F). The exact time depends on the size of the brisket and your smoker setup.
2. What wood should I use for smoking brisket?
   • Answer: Oak, hickory, and mesquite are popular choices. Oak provides a balanced flavour, hickory adds a strong smokiness, and mesquite gives a bold taste. Experiment to find your Favorite.
3. Should I wrap my brisket during smoking?
   • Answer: Wrapping (using butcher paper or foil) helps retain moisture and speeds up cooking. It’s a personal preference. Unwrapped brisket forms a better bark, while wrapped brisket is juicier.
4. What’s the stall, and how do I overcome it?
   • Answer: The stall occurs when the brisket’s internal temperature plateaus. It’s normal. To overcome it, wrap the brisket or be patient—it will eventually rise.
5. How do I know when the brisket is done?
   • Answer: Use a meat thermometer. When the thickest part reaches around 203°F (95°C) and the probe slides in easily, it’s ready.
6. Why is my brisket tough?
   • Answer: Tough brisket results from undercooking or not resting it properly. Ensure it reaches the right internal temperature and rests for at least an hour before slicing.
7. Can I smoke a frozen brisket?
   • Answer: While it’s not ideal, you can smoke a frozen brisket. Just allow extra time for thawing and cooking.
8. What’s the best rub for brisket?
   • Answer: A simple rub of salt, pepper, garlic powder, and paprika works wonders. Adjust to your taste.
9. How do I slice brisket for serving?
   • Answer: Slice against the grain to maximize tenderness. Start from the flat and work your way to the point.
10. What sides go well with smoked brisket?
    • Answer: Classic BBQ sides like coleslaw, baked beans, mac and cheese, and cornbread complement smoked brisket beautifully.

Products we use or Recommend For How to smoke brisket

Wood Selection: Experiment to find your Favorite.

Dependable Brisket Carving Knife: A long carving knife makes it easier to slice thin, tender brisket portions.

Brown Butcher Paper: Use this for wrapping the brisket during the cooking process.

Two-Zone Thermometer: Consider using the Thermoworks Smoke Unit for accurate temperature monitoring.

Instant Read Thermometer: A reliable choice for checking internal meat temperature.

Heat Resistant Tongs: Alternatively, you can use your hands for handling the brisket during cooking.