To smoke a brisket properly, follow these expert steps for a tender, flavorful result:
Preparation
- Choose a whole packer brisket (12-14 pounds) with good marbling and a fat cap
- Trim the brisket by removing silver skin and excess fat, leaving about 1/4 inch of fat cap to keep the meat moist
- Season the brisket generously with a dry rub, typically coarse kosher salt, black pepper, and garlic powder. Mustard can be used as a binder if desired
Smoking Process
- Preheat your smoker to around 225°F (107°C) for low and slow cooking
- Use hardwoods like oak or a mix with cherry for smoke flavor
- Place the brisket fat side up on the smoker grate, with the point end facing the heat source
- Smoke the brisket until it reaches an internal temperature of about 165°F (74°C), which usually takes 8-12 hours depending on size and smoker
- Avoid opening the smoker frequently to maintain consistent temperature and smoke flow
Wrapping and Finishing
- Once the brisket hits 165°F, wrap it tightly in butcher paper or foil to retain moisture and push through the "stall" where temperature plateaus due to evaporative cooling
- Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C) and the meat is tender enough to probe with little resistance
- This final phase can take 4-8 hours.
Resting and Serving
- Remove the brisket from the smoker and let it rest for at least one hour, wrapped, to allow juices to redistribute and muscle fibers to relax
- Slice the brisket against the grain for maximum tenderness and serve immediately
Additional Tips
- Spritz the brisket with apple cider vinegar or apple juice every hour after the first few hours to keep the surface moist and enhance smoke absorption
- Maintain smoker temperature between 225°F and 250°F for best results
- Use a meat thermometer or probe to monitor internal temperature accurately throughout the process
By following these steps-preparing, seasoning, smoking low and slow, wrapping to retain moisture, finishing to tenderness, and resting-you can achieve a classic, juicy smoked brisket with a flavorful bark and tender interior
