How Long to Smoke a Brisket

*FuriousGrill is reader-supported. If you click a link on this page and make a purchase, we may receive a small commission at no extra cost to you.

Beef brisket is one of the most popular smoked meats and that's because its unique flavor and melt-in-your-mouth texture.

But, smoking a whole brisket by yourself can be a lot of work for many. It requires a few hours of your time and you need to properly prepare the meat in order to get the best results.

We have put together the ultimate guide you will need to learn how to cook a brisket by yourself, with step-by-step process on how to prepare the meat, detailed cooking times, smoking temperatures and a few cooking tips to have in mind.

We will try to cover everything in details, so if you are in a rush, you can use the quick navigation table below to jump directly to the final summary or the recipe card at the bottom.

Before jumping to the cooking process, let's quickly explain what is beef brisket and where is located.

What is Brisket?

Beef-Brisket-Cut

Brisket is the cut of meat from the chest of the animal, usually the lower side of chest.

The brisket is one of the 8 main beef primal cuts of the animal. (Based on US cut primals).

It is considered a relatively tough cut of beef since it is made of two muscles that overlap each other. The two muscles are the superficial and deep pectorals and both these muscles support up to 60% of the body weight of the animal. As a result, the full brisket has a significant amount of connective tissues. That's why it must be carefully cooked to tenderize these connective tissues.

Brisket-Anatomy-PointFlat

The thickest part of this cut is called 'the point' and the thinner part is called 'the flat'. The point area is more heavily marbled with fat and is usually called 'fatty brisket' in many BBQ restaurants. The less fatty part, the flat is called 'lean brisket' in restaurants.

Brisket-Muscles-Anatomy

The Name 'brisket' derives from the Middle English 'brusket', which comes from earlier Old Norse brjosk, meaning cartilage. (Wiki Source)

Where is Brisket Located?

Brisket-Primal-Location-Cow-Graph

Brisket Primal Location

As I explained shortly in the upper paragraph, the brisket is located in the breast area of the animal, on the lower chest side of beef or veal. (See graph below)

The full brisket is made of two muscles overlapping, including the superficial and deep pectorals.

Since the cattle doesn't have any collar bones, most of the body weight (around 60%) is supported by the so-called brisket. The muscles are used by the animal to stand, move, push or run.

As a result, the brisket is full of connectivity tissues, making this cut considered 'tough'. With so much connectivity tissues, the brisket is not ideal for slicing, like a steak for example, but make it a perfect option for smoking on a long period of time, on low temperatures to break down all the connectivity tissues.

The full brisket is considered 1 of 8 primal beef cuts, based on the USDA beef cut primals. You can see the full 8 primal graph below to create a better understanding of the beef cuts.

US-Beef-Primals

USDA 8 Main Beef Primals

Cooking the Brisket

Now, let's jump into the preparing and the cooking process.

A full brisket can be an expensive cut and if you are smoking it for the first time, things can go wrong very easily.

If you follow all the cooking instructions, you will end up with an amazing and juicy brisket, itching yourself for the next time to smoke another one.

Tools Needed to Smoke Beef Brisket

Everyone may use different tools and cooking method, but here are all the tools and equipment I prepare when I am about to smoke a brisket.

  • Smoker (Obviously) - Anything will work great as long as it is capable of maintaining a steady temperature of 225°F for a few hours.
  • Meat Thermometer - Even though a lot of people don't consider it a mandatory tool, I think that having a meat thermometer will help you easily check and maintain the recommended temperature for the perfect cooked brisket. For suggestions, you can read our previous guide of recommended meat thermometers.
  • Cutting Board - This is optional but recommended. You will need a big surface to properly prepare and slice the full meat cut once it's ready.
  • Butch Paper & Chef's Knife - These two also are not mandatory but I totally recommend getting them. The Butch paper is used during the stall phase to wrap the meat and the Chef's Knife will make your job easier when you are ready to cut it.

Choosing the Best Cut for Smoking

For the best results, you need to understand what makes a brisket cut great. Just like any other cut, the quality of beef is one of the main reasons which will directly impact your end result.

The fat and marbling amount are going to hugely dictate the flavor and juiciness of your meat. For the maximum flavor and tenderness, you need to get a high quality brisket with a good amount of marbling.

Here are the main types of beef and briskets:

  • Grass Fed - The Grass fed beef are amazing but when you compare the marbling with other types, you will notice that the fat levels are not the same. This type of beef will need less time to be cooked, especially when compared to the USDA prime grade. And the final flavor will be a little more earthy than usual.
  • USDA Rated - The USDA rated beef are the most common and the most used ones. It comes into three quality grades: Select, Choice & Prime. Select tends to be the cheapest and the less quality from the three of them. Choice tends to have a good amount of marbling and is usually my go-to since it has the best proportion of price-quality. The Prime is even more marbled and is usually the most expensive one. USDA grading applies to all the beef cuts and are graded by a USDA inspector rating the marbling quality. You can read more about it on our detailed article about Steak Grading & Quality Levels.
  • American Wagyu or Kobe Beef - These are the top quality beef and the most expensive ones. They have amazing marbling and taste amazing. They are very expensive and not so-commonly used. If you can afford it, go for this level of beef.

Best Beef Quality for Smoked Brisket

USDA-Beef-Grades-FuriousGrill

Different Marbling Levels on Three USDA Beef Grades

If you can afford, the higher the quality the better the end results. More expensive beef has a higher level of marbling, making it more flavorful when smoked. If you don't want to spend that amount of money on a cut of beef, then you can go for an average quality, such as USDA Choice Grade. This is also my go-to quality of steaks and other beef cuts, since you get the best quality/marbling to price ratio.

Since you are going to smoke the brisket for a few hours on a constant temperature, what you want is that the heat slowly rendering the fat pockets of the meat, causing the melted fat flavor to moisturize the surrounding cells.

One tip to inspect the marbling of the beef when in store, you can physically lift and bend the brisket to see if it is pliable and tender enough.

When ordering online, there is not much inspection to do but you can always go for good review sellers or trusted source.

Another picking tip to have in mind for brisket is to purchase a whole packer brisket, which includes both the point and flat muscle. This way you will get the most flavor at the end.

Preparing the Brisket for Smoking

Before you start cooking the meat, you need to do a couple of preparing to it. The prep time is not long and it only includes the trimmings you may need to do and the seasoning.

How to Trim a Brisket

How-to-Trim-Fat-Off-Brisket

Trimming Fat off the Brisket

Before you season the meat, first you need to trim it, so it is ready for seasoning.

Each brisket cut has a significant amount of fat, also known as fat cap. Most of the fat cap will render but some will not. You need to prepare the meat by trimming off the fat that won't render.

It is not very difficult even though a lot of people get nervous and don't know how to do it.

You can find tons of tutorials and instructions online with detailed step-by-step guide on how to trim the fat cap. We have also previously published a brisket trimming and slicing guide. For a quick step-by-step instructions, you can find an attached video below which we think explains how to do this very clearly.

What I usually do is leave around 1/4 inch of fat layer on the fat side which usually renders down over cooking. I trim any other excess fat layers.

The flat and the point sides are both separated by each other by a layer of fat too. The best quality beef usually render this middle fat layer too, making the meat more pleasant to eat.

How to Season the Brisket for Smoking

After we do the necessary trimmings, it is time to season the meat.

As for seasoning, we think that it totally depends on personal taste on what it the best combination to use.

We have previously published a full guide with the best rub recipes for brisket and also reviewing a few award winning championship rubs, so you can read it for a full list of dry rubs.

For this recipe, I decided to go for a Texas-Style smoked brisket, since this is probably the most popular one and it's very easy to do at home.

Down below you can find the ingredients and the amounts I personally use. You can adjust them to your liking, since this has a lot of cayenne pepper and hot chili.

Brisket-Seasoning

Seasoning Brikset using Olive Oil & Dry Rub

For dry rubbing our meat, we use 3 tbsp of kosher salt, 1 tbsp black pepper, 2 tbsp garlic powder, 5 tbsp paprika, 2 tbsp cayenne pepper, 1 tbsp dried parsley, 1 tbsp dried oregano and 1/4 tsp of Hot chili powder.

Mix all them together and then try to evenly cover the surface of the meat. One seasoning tip to try is to first coat the meat with some olive oil and then apply the dry rub.

Smoking the Brisket

After you have done all the preparing, trimming and have seasoned the meat, it is time to start the smoking process.

How Long to Smoke a Brisket

What everyone shares online is that you should smoke your brisket until it reaches an internal temperature of 205°F or cook at around 250°F for one hour/pound but no one actually shares all the information needed, with detailed times and factors which impact the cooking time and temperature.

Factors to Consider Which Impact the Smoking Time

Smoking-Brisket

Using common estimates can actually cause your meat to not cook properly or to over/undercook. Here are a few factors which directly impact the time needed to smoke a brisket:

  • The Size of Brisket
  • The Cooking/Smoking Temperature
  • Whether or not you wrap the meat after it is done

The first one, the size of your brisket cut impact the cooking time since the bigger your cut, more time is needed to cook it completely.

Next, we have the cooking temperature. You should smoke the meat at the recommended temperature or you will end up with overcooked or undercooked meat. If you cook at lower than recommended temperature, it will require more time than usual.

The third one is the so-called 'The Wrap' process. This is if you wrap the meat after it reaches a specific temperature or not. This technique consists on smoking the meat for around 5-6 hours and then wrap it in butcher paper and return it to cook for another 5-7 hours. This can actually extend or shorten the time needed to finish cooking but it gives the best results.

These are three main factors to have in mind which directly impact the time needed to fully cook your brisket.

How Long to Smoke Brisket with Times per Pound Data

As I already told you, there are a lot of factors which come at play to determine the exact time needed to smoke a brisket.

I like to divide the whole process into three phases, the initial smoking phase, the Stall phase and the wrapping phase.

For the smoking phase, I plan around 8 hours of smoking at 250°F for a 12-13 pound brisket to reach the internal temperature of 165°F. For smaller brisket cuts, you can use the table below for references.

At an internal temp of 145-165°F, you will experience the so-called 'Stall Phase'. This is the phase where the liquid evaporating from the surface of the meat and will cool it down while your grill is producing heat, trying to cook it. This is why it is called the Stall Phase, since the temperature will stay the same or slowly increases. This phase also is different from cut to cut, that's why the exact needed time cannot be determined.

After smoking for 7-8 hours (More or less, based on your meet weight), after the Stall Phase has passed and the meat reaches the 165°F internal temp, then it's time for the third phase, which is wrapping smoking.

During this phase, it is recommended to use butcher paper and let it cook for another 5-7 hours or until it is done. The importance of this phase is that the butcher paper actually protects the outside of the meat from getting burnt or too smokey. Also, the butcher paper concentrates the heat around the meat, speeding the cooking time a little. I consider my brisket fully smoked when it has reached an internal temperature of 205°F.

Note: If you need to know estimated time for specific brisket weight, you can click here to jump to our full data table, with total time needed for different pounds of meat.

Smoking a Brisket Faster using Aluminum Foil

There are some techniques online where they suggest you replacing the butcher paper with aluminum foil and you will reduce the cook time to 45 per pound.

If you wrap in foil instead of butcher paper, you should first let the brisket smoke for about 6 hours, giving the meat all the time needed to soak up the smoke and develop the beautiful surface bark.

After that, make sure to wrap the meat tightly in double-layer aluminum foil. You can add half cup of liquid inside the foil wrap to help the meat braise itself. Put the wrapped meat inside the smoker again and let it cook for a few hours. If you have smoked a brisket before, you will notice that it will be done much sooner than with butcher paper.

I know that there are a lot of people who are against using the aluminum foil instead of butcher paper since they don't consider it good but the only real difference between them is that the foil will get steamed and you will get a looser bark than what you would get from a butcher paper.

Smoking Brisket at 30 Minutes per pound using Hot and Fast Power Cooking Technique

There is another cooking technique which will reduce the cook time to 30 minutes per pound if you smoke Hot and Fast.

This technique comes from the Myron Mixon's brisket recipe, which has won several Grand Championships on Competition BBQ.

This technique consists of: 1) Smoking the brisket at 300°F for 2 hours. 2) Tightly wrapping the meat in foil and cook it again at 300°F for another 3 hours. 3) After that, remove the brisket, cover it with towels while still in foil and let it rest in an insulated cooler for around 3-4 hours.

With the Hot and Fast technique, you can smoke a 15 pound brisket in 7-9 hours.

The crucial step in this technique is letting the foiled brisket in an insulated cooler, allowing it to use its residual heat to continue cooking.

Time Needed to Smoke a Brisket Completely

So, to conclude, to completely smoke a brisket at 205°F internal temp, it requires:

  • 1 hour and 15 minutes per pound, cooking at 250°F and not wrapping
  • 1 hour per pound, cooking at 250°F, until it reaches 165°F internal temperature and then wrapping in butcher paper, smoking again until 205°F internal temperature
  • About 45 minutes per pound, cooking at 250° and wrapping in aluminum foil when it reaches 165°, smoking again until 205°F internal temperature
  • About 30 minutes per pound, cooking at 300°F, wrapping in aluminum foil when it reaches 165°F & smoking again until 205°F internal temperature

Brisket Smoking Time Data Charts & Table

Here it is a detailed table with cooking temp and times to tell you how long does it take to smoke a brisket per pound:

Brisket Weight (Pounds)

Cooking Temperature

Recommended Target Internal Temp

Time Needed per Pound

Total Cooking Time

2.5​

225-250°F

205°F

1 hour 15 minutes

3 hours 8 minutes

3

225-250°F

205°F

1 hour 15 minutes

3 hours 45 minutes​

4

225-250°F

205°F

1 hour 15 minutes

5 hours

5

225-250°F

205°F

1 hour 15 minutes

6 hours 15 minutes

6

225-250°F

205°F

1 hour 15 minutes

7 hours 30 minutes

7

225-250°F

205°F

1 hour 15 minutes

8 hours 45 minutes

8

225-250°F

205°F

1 hour 15 minutes

10 hours

9

225-250°F

205°F

1 hour 15 minutes

11 hours 15 minutes

10

225-250°F

205°F

1 hour 15 minutes

12 hours 30 minutes

11

225-250°F

205°F

1 hour 15 minutes

13 hours 45 minutes

12

225-250°F

205°F

1 hour 15 minutes

15 hours

13

225-250°F

205°F

1 hour 15 minutes

16 hours 15 minutes

14

225-250°F

205°F

1 hour 15 minutes

17 hours 30 minutes

15

225-250°F

205°F

1 hour 15 minutes

18 hours 45 minutes

Note: The above times are estimates and there is no guarantee that your brisket will take that long as it depends on several factors, as explained in the upper sections of the article.

Also, down below you will find the answers for the most asked questions when it comes to the time needed to smoke briskets with specific weights:

How Long Do You Smoke a Brisket at 225°F?

There are different factors which come at play to determine the exact time needed but in general, if you are cooking your brisket at 225°F, it will take around 1 hour 15 minutes per pound of meat.

How Long Will it Take to Smoke a 12 Pound Brisket?

Considering that you will cook it at 225-250°F, until it reaches an internal temp of 205°, a 12 pound brisket will take around 15 hours in total to get smoked.

How Long Does it Take to Smoke a 4 Pound Brisket?

Again, if you set the cooking time at 225-250°F, and cook the brisket until it reaches an internal temp of 205°F, it will take around 5 hours in total.

How Long to Smoke a Brisket per Pound?

There are a lot of variables which impact the smoking time, so it is better to have these in mind:

  • The quality of the meat - low quality meat will generally take longer than high marbling cuts
  • The Temperature outside - If you are smoking in cold weather will also cause your smoker to take longer to produce the needed heat.

How to Check the Brisket Doneness

Beef-Cooking-Doneness-Levels

Beef/Steak Doneness Levels

Maintaining the recommended temperature is crucial for the best results. We recommend investing in some meat thermometer, since it is the easiest and the most accurate way to determine the internal temperature.

They are not expensive and you can grab a good thermometer for just a couple of dollars.

The meat thermometers are very easy to use. For you to check the brisket's internal temperature, put the thermometer probe around the center of the meat and make sure push it until it reaches the middle.

Be careful to not push it too much or going in the other side, since it will read the temperature in-accurately.

After you correctly place the probe, wait for a few seconds for the unit to read the temperature.

There are also some Bluetooth and WiFi thermometer models which continuously tell you the food temperature, but those tend to be a little bit more expensive.

Any model will work great, no matter if it is wired or wireless. You can also use it when you cook in the kitchen or when grilling steak.

Variations of Smoking

There are some variations of different smoking techniques for beef brisket recipes online. You can always try different techniques and see which gets you the best results, based on your preferences.

Here are a few popular variations:

  • A lot of people like to use binder to help rub adhere to the brisket. What I have read online, yellow mustard is one of the most popular one. It helps seasoning stick and the acidity helps break down the surface, creating a nice bark.
  • Wrapping the meat - I already explained this technique in the upper paragraph. Wrapping your meat in butcher paper or even aluminum foil will reduce the cooking time, concentrate the heat around the brisket and will give it a lot of moisture even though the bark will be a little bit softer.
  • Playing with temperature - I like the 'low and slow' smoking method but a lot of people experiment using hot temperature up to 275°F to shorten the cooking time. Even though I have not personally tried smoking a brisket at such high temperature, you can always give it a try by keeping an eye on the internal temp.

Cooking Tips for the Best Smoked Brisket

Here some quick and useful cooking tips when you are cooking smoked beef brisket:

  • When using a meat thermometer, the probe may meet resistance when inserting it. This is the phase when the intramuscular fat or the joined fat layer is not fully rendered yet. Just put a little pressure and for the most accurate reading, make sure the probe is in the middle of the flat and the middle of the point area.
  • Fat side up or down? There is an on-going debate whether the brisket cooks fat-side up or down. The truth is that it really doesn't matter. I have smoked several briskets and I haven't noticed any difference. They all come out perfect, so place it whatever you want.
  • Don't skip the rest phase - Letting the meat rest is a crucial step to get the best results, especially when you are making smoked beef brisket. Even though there is no exact time to let the meat rest, I prefer to leave it about 1-2 hours max. You can leave it on a flat surface or a cutting board; wrap in foil or butcher paper or simply using a towel. The resting phase is important as it lets the juices settle and enhance the flavor.
  • Prepare your dry rub in advance - Don't leave the rub in the last minute. Put all your recipe ingredients in a small bowl and mix them well together. Make sure there are no small balls of one ingredient stuck together as it will not taste great on the meat.

How to Serve Smoked Beef Brisket

After you finish smoking a brisket, you should make sure that you serve it properly. You don't want to ruin the meat just by not knowing how to slice it.

How to Slice a Brisket

How-to-Properly-Slice-Brisket-Against-the-Grain

Slicing Brisket Against the Grain

Very similar to many other meats, you want to cut brisket against the grain for the maximum tenderness.

But, differently from steaks or other uniform cuts, brisket is made of two overlapping muscles, so you will notice that it has two different grain directions.

The easiest and the quickest way to cut brisket properly is by splitting the flat and the point section from each other and slicing them individually against the grain. Using this way, you will end up with a few pieces without bark on top.

Some traditional Texas bbq joins split the brisket in the middle, as close as possible to the area where the flat and the point meet. Then, they turn the point side 90° and slice it first. Then, continue and finish slicing the flat side the opposite way. Even with these method, you will still end up with a few pieces where the cut is not completely against the grain but it's the best way to go.

Slicing the brisket can be a little bit confusing, so we have previously write a full article on how you can properly slice it, with step-by-step photos and video tutorial. You can check it down below:

Best Way to Serve the Brisket

Each brisket is served in two different types: the fatty brisket and the lean one.

The fatty one is the point side of the cut and the lean is the flat side.

Every one has its own favorite side and some people like to get served only one side. Usually, I serve the full brisket on a big platter with butcher paper, pickles, red onion, pickled jalapenos and some bbq sauce on the side.

You are free to experiment with the sides and other foods which may fit better your preferences.

Serving-Brisket

Leftover Recipes & Suggestions

Since cooking the perfect brisket requires around 8 to 10 hours, including the prep time, cooking and resting, most of the people choose to cook a whole brisket or tons of it once and then store it for later use.

Here are a few suggestions what you can do with your leftover brisket:

  • Brisket Enchiladas - One great recipe you can do with your leftover brisket are enchiladas. Just saute some onions, toss the sliced brisket, hot sauce and Worcestershire sauce, dump it all on a tortilla and grate some gouda or american cheese on top. (Recipe Reference)
  • Scrambled Eggs or Salad - Two other easy ways to use your leftover brisket is by putting it in scrambled eggs or on top of a salad.
  • Burritos or Quesadillas - Another use of brisket is by making burritos or quesadillas at home.
  • Sandwiches - You will be amazed how good brisket goes on sandwiches. Put it on a roll bun, add some mozzarella or your preferred sandwich cheese, and pop it into the toaster or oven. Finish it off with some crutch sauce on the top of the toasted bun.
  • Italian-Style Sandwiches - One great sandwich recipe made by Italians is with very cooked bell peppers, onions and Italian seasoning. Put it all into a crusty bread, by adding the sliced brisket. (Recipe Reference)
  • I have not personally tried this, but there are recipes online combining the brisket with beans and frying them in some hash.
  • Cottage Pie - This is a variation of the classic Irish recipe, using brisket instead of lamb. You can use sliced brisket covered in two layers of potatoes. There are tons of recipes online on how to make this since it is a full meal cooking, so you can check out this or this article for a better step-by-step instructions. Just keep in mind that you need to replace the meat with your smoked brisket.

I know that there are a lot of other recipes you can cook with your brisket leftovers but I decided to include only a few of them which I think suit to our recipe style. If you have any suggestion, you can share it with us by commenting to our comment section down below.

Frequently Asked Questions

Here are some answers for some of the most asked question regarding smoked brisket recipe:

What is the Best Wood to Smoke a Brisket?

I suggest you to use a local wood. If you can find oak, or even better post oak, then go for it. If you live in the Pacific Northwest, it may be a little difficult to find post oak, so you may use something like an abundance of apple and cherry trees.

For brisket cooking, fruit woods are preferred since they burn sweeter and avoid the campfire-like flavor which wood types like mesquite give to your food.

What is the Best Dry Rub for Brisket?

I already covered this at the upper section, but I think that choosing the best dry rub would be totally on your preferences.

I prefer to go for a traditional Texas-style recipe, so for me, a Texas-based rub recipe is the best. This kind has a lot of chili and cayenne pepper on it, so you better be prepared.

If you are not a fan of Texas-style flavors, you can read our previous article where we cover several dry rubs for brisket, including top 5 award winning championship rub products.

Should I Inject a Brisket?

Even though a lot of people are fans of injecting their brisket, I think that it doesn't make any major difference, especially if you are cooking at home. Brisket injecting is very popular on bbq competitions and anything outside that, I think isn't noticeable by anyone.

If you want to give it a try, then feel free to try it but you will see that it doesn't make any major difference.

Where to Buy the Best Brisket?

Your local butcher or a trusted online seller would be the best option. Consider picking at least a USDA Choice Grade or higher, with decent marbling.

I pick my own on my local butcher, so I can really suggest any online sellers since I haven't tried one but there are a lot of major meat selling stores online who have really good reviews.

Should I Wrap the Brisket?

There is no exact answer here but it is again based on your personal preference.

If you decide to not wrap, you will get a greater bark and a lot of people love that texture.

I personally like to wrap it, preferably using butcher paper. I think that wrapping actually enhances the smoke flavor since it concentrates the heat around the cut, even though it will make the bark a little bit softer.

What to Do with Brisket's Burnt Ends?

The burnt ends are actually usable and you can use them to make another recipe.

There are several recipes online who will suggest usage for brisket's burnt ends but here it is a quick one which I really like. (Recipe Suggestion)

Start by cutting out the point from the brisket, just before the wrap phase. Then, slice them into cubes, re-season them based on your liking and place them back into smoker to render out.

Final Thoughts

These is the complete guide and recipe for brisket. I tried to cover everything in detail, including the cook time, temperatures and anything else you need to know to cook the perfect brisket.

If you have any question, feel free to ask it down below in the comment section.

Smoked Brisket Recipe

If you are in a hurry and don't have time to read detailed answers for every question regarding brisket cooking, then here it is a summary step-by-step process with everything you need to know:

Cook Time:

1 hour 15 minutes per pound

Preferred Wood:

Oak or Fruity Woods

Target Internal Temp:

205°F

Directions


  • The first step is to select the best brisket quality-to-price ratio. Plan on purchasing a whole packer brisket, with the both and flat sides included. Try to go for a USDA Select grade as it really matters for fat marbling, juiciness and tenderness.
  • Prepare and trim the brisket - Spend around 20 - 30 minutes trimming it properly and removing all the unnecessary fat.
  • Season the meat - Use your preferred dry rub or go for a simple coarse salt and black pepper. You can add some garlic powder or cayenne pepper as well.
  • Smoking - Try to use hardwood in your smoker, preferably oak or cherry. Try to keep a consistent cooking temperature of 225-250°F.
  • Wrap the Brisket - This is an important step if you need to have the best results. It will give your meat the ultimate juiciness and tenderness, with a dark caramelized bark. You can use butcher paper or aluminum foil for faster results, even though most of people are against using foil. The wrapping should be done once the meat reaches the 165°F internal temperature and after it is properly wrapped, it should be returned again into smoker cooking at the same temperature as before, until the meat reaches the 205°F internal temp.
  • Let your meat rest - This step is also important. After the brisket has finished smoking, let ti rest to allow the juices to settle down and redistribute to the meat. The rest step will allow your meat to stay tender and full of juice even after you slice it into smaller parts.
  • Slice your brisket - This is a complicated step for many as it is suggested to always cut against the grain. The issue is since the brisket is made of the point and flat side, the grain is in two different locations. One way to do it, is to split the whole brisket where the point and flat sections meet and then slice them individually against the grain. This will leave some parts with no bark at top but it is the easiest and simply way to do it.
  • Serve the smoked brisket - Since each brisket is made of two sides, the so-called fatty brisket and lean brisket, each one has a favorite side. Serve the preferred side on a platter, with some pickles, break, red onions and pickled jalapenos. Don't forget to put bbq sauce or any other preferred sauces on the side.

About Kendrick

Kendrick is an outdoor cooking enthusiast, living in Kansas. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More)

Leave a Comment

2 Shares
Pin2
Share
Tweet
Share