Smoked Brisket Recipe
We’re constantly looking for new techniques to make our BBQ come out better. Most of these techniques are small and involve us becoming better acquainted with our smoker. In fact, very little of our core recipe has changed since we started the company. So, this is how we recommend smoking a brisket.
- An untrimmed packer brisket
- Coarse salt
- Coarsely ground fresh black pepper
Steps for Smoked Brisket:
- Trim all but 1/3 of an inch of fat off the top of the brisket.
- Cut out the large chunk of fat from the bottom center of the brisket.
- Trim around the sides on the point (the fattier side) so that there’s about 1/3 of an inch of fat remaining.
- Mix a 50/50 ratio of salt to pepper, and coat the brisket heavily.
- Let the brisket sit in your fridge, uncovered and on a wire rack for 24 hours.
- Set your smoker up by placing a pan of water in the smoker and building a good coal bed made of White Oak.
- Position your brisket as far from the fire as possible. For offset smokers, cook fat-side up with the bulbous ‘point’ facing the fire. If you’re heat source comes from the bottom, consider smoking the brisket fat side down.
- Try the first four hours at about 225 – 250 degrees
- The next 8 to 10 hours at 250 – 280 degrees
- Once the brisket has an internal temperature of around 195, crank the heat up a bit. We bring it to around 325 – 350, which helps to caramelize the fat.
- Cook to an internal temperature of around 205
- Then let the brisket rest on the counter for about a half hour before wrapping it in butcher paper. Let the wrapped brisket rest in a cooler for about two hours.
- Then just cut and serve.
It’s important to remember that the secret to a great brisket has the most to do with how well you operate the smoker. The bigger the smoker, generally the easier it will be to control. If your smoker is small, and the metal walls are thin, it will be extremely temperamental.
And don’t expect to get it right the first time. It took us a few thousand pounds before we started pulling off ‘cue that we were excited about.
For many gourmets, barbecue is all about the beef. That perfectly smoked, cooked and sliced brisket is a favorite of many BBQ aficionados, and restaurant chefs are often found getting overwhelmed at the requests for mouth-watering barbecue briskets.
But what if you want to cook smoked brisket at home? Can you do it in an exact manner as the experienced chefs? We say, why not? Cooking an absolutely delicious, crunchy, and juicy brisket that gives that smoky, meaty flavor isn’t tricky. All that you need is the best smoked brisket recipe, and you too can cook restaurant quality brisket right at your place.
Before you begin, understand that brisket is rich in connective tissue, which means it needs a low-and-slow cooking process to get that tender meat that’s juicy yet crunchy at the same time. Thus, cooking the perfect brisket takes not just the right mix of ingredients; it also takes patience, time, efforts, and the right advice. It requires proper knowledge as well as practice to be a pro at brisket cooking.
While we have brought to you a recipe that will leave your guests wanting more of your brisket, first let’s take a look at some quick tips and tricks to cook that fantastic smoked brisket.
So, here we go.
Buying a Brisket
You love the taste and aroma of that delicious tender smoked brisket. But did you know that the secret to such a brisket lies not only in a great recipe? It lies in buying the perfect brisket too. Beef brisket is made up of two different muscles, based on which it is categorized. The flat cut brisket is one muscle and is leaner than the other cut, the point cut. To cook a truly delicious brisket, buying the entire packer with both the cuts of muscle is what we would recommend. The result will be sumptuous, for sure.
Trimming a Brisket
Trimming a brisket is more a matter of choice than precision. As each brisket comes with a good amount of fat, it depends on you how much of the fat do you want to trim. Some leave around 1/4 inch of fat on the fat side of the brisket. Some leave more and some less than that. Some even separate the flat and the point by a layer of fat. So, based on your preferences, go ahead and trim that brisket.
Seasoning a Brisket
Once you are done with the trimming part, next comes in seasoning. Take some olive oil, pepper, kosher salt, and garlic powder and coat the brisket with all these ingredients one by one to get a wonderful flavor.
Cooking a Brisket
Well, the time you will have to invest in cooking a brisket depends mostly on its size and variety. That said, the total cooking time can range from 8 to 16 hours. The key is to smoke it for a good amount of time to get a nice flavor. Once that’s done, you must wrap it tightly to get that perfectly tender brisket.
FAQs on Smoked Brisket Recipe
- How to slice a brisket?
First, put it on a cutting board with the fatty side facing upwards. Then, cut against the grain of the meat to ensure that it becomes more tender as you cook it.
- Is wrapping a brisket necessary?
No, it’s not. But then, it all depends on the flavor you want from your brisket. Skipping the wrapping part will give you a more fabulous bark. While wrapping it in pink butcher paper will provide both a good bark and a rich, smoky flavor.
- How long to let it rest?
Let your brisket rest for at least an hour. And you can use a cooler to do that. Resting will ensure that the juices go back to the cells. After all, you won’t want to see all the juices coming out of the brisket if you cut it right away without resting!
- How to get over a temperature stall?
When smoking a brisket, get over the temperature stall by wrapping it in foil with a little cider vinegar, beer, and butter bath. This will increase the brisket’s temperature rise and let you keep cooking it the rest of the way.
- How to store leftover brisket?
You can store leftover brisket in an airtight container and keep it in the refrigerator for up to four days.
That’s pretty much everything that you needed to know to get that brisket which is full of husky, beefy flavor. There is no denying that cooking a huge and expensive brisket for the first time can be a little intimidating. But then patience and practice are what will make you an expert at it.
So, now that you have learned the basics of smoking a brisket, let’s get straight to the smoked brisket recipe and give it your best go.