How to smoke a brisket in a smoker includes all the best research, experience and tips by guest chef Bob to get you to a tender, mouth watering smoked brisket. Show
We included a great shortcut and step by step instructions and photos that even a novice can follow. First, let me introduce our guest chef, Bob Goodman. Bob is not actually a chef, but he is an avid, passionate meat smoker. I trust him implicitly with gathering the best information out there. Why? Because Bob is a nuclear engineer who relishes research, science and detail – not just in theory, but in practice. He’s experimented with briskets for a long time and recently threw a smoked brisket party with his wife, Faygie, to share an amazing feast. Bob patiently helped me break down the steps and critical information, including the equipment needed, in laymen’s language. I am an avid griller, but I knew nothing about how to smoke a brisket in a smoker. Now I do. There is no one way to smoke a brisket. All I know is that this way works. Rave reviews from 24 guests. Bottom line: The smoked cooking method does take some practice and trial and error to achieve the tastes you want. And smoking brisket is a long process. But if you’re patient, the end result will be a mouthwatering, smoky, delicious, juicy brisket. Table of Contents
Step guide and tips on how to smoke a brisketBuy the right brisketBest brisket grade: Try to buy at least the Choice cut of brisket (AAA in Canada). Prime is even better. American Wagyu even better. The more marbled, the more exceptional and Wagyu beef has that in spades (although considerably more expensive). Find more details in this video by Aaron Franklin on buying and preparing a smoked brisket. Brisket cuts: Experts suggest buying a whole packer brisket which includes both the fattier point part (also called the Deckle) and the leaner flat part. I’m a fat loving gal so I much prefer the juicier softer textured point. It’s all personal preference. For the brisket party, we all chipped in to buy two Wagyu briskets, one 14 pounds/6.35 kg, the other 16 pounds/7.26 kg. Trim and season the brisket (night before)How to trim brisket: A full brisket comes with a heavy layer of fat. Trim the excess fat (with a sharp boning knife if you have one) leaving about 1/4 inch/0.63 cm. This will allow the smoke to penetrate and add a level of moisture and flavor. There’s a big chunk of fat between the point and the flat part of the brisket – the fat cap. You can cut that out. Trimming can take 20-30 minutes. How to season brisket: Bob and many experts believe the flavor of the beef should speak for itself so seasoning should be kept simple and light. Salt and pepper are the key. Garlic powder and onion powder are optional. Bob uses some of both. It is not necessary to inject the meat with broth as they do in competitions. Season the entire brisket the evening before smoking and keep the brisket in the fridge overnight, uncovered. Tip: To help with more even cooking, bring the brisket to room temperature by setting it on the counter. Prepare the smoker and brisket for cooking (early next morning)Equipment neededSmoker
Briquettes and Wood
Probes
Smoke the brisket (cooking step 1)Smoking the brisket is the longest part of the process – about 5-7 hours depending on the size of your brisket. Bob suggests inviting people over to keep you company and indulge in a bourbon or two while you fuss with the smoker. Smoking Tips
Smoking process
Transfer the brisket to oven (cooking step 2)Using the suggested Texas Crutch method to shorten the cooking time, remove the brisket when its temperature “stalls”. This is when the internal temperature of the meat stays steady for a long time and no longer rises, typically somewhere between 150F and 160F (65.6-71C) depending on the meat. Wrap brisket tightly in foil or good quality pink butcher paper, then transfer it to a roasting pan to a 300F/149C oven to cook for about 3 hours, letting the fat fully render. Rest the brisketVery important! Let the brisket rest for an hour (or if large, for 90 minutes), wrapped in foil, ideally in a cooler to maintain its temperature and allow the juices to return to the center of the meat. The cooler will keep the smoked beef brisket hot for 5-6 hours if needed. Tip: If you don’t have a cooler, let it sit on the counter, well covered in foil for 60-90 minutes. Slice and dig inTime for the big reveal! Place the brisket on a cutting board and slice it across (perpendicular to) the grain into 1/4-1/2 inch thick slices. You can slice off the fattier point section first and cut that separately if you prefer. You will notice a beautiful pink smoke ring around the edges. Now you know how to smoke a brisket in a smoker. Time to dig in and enjoy the best smoked brisket ever! Brisket FAQWhat is a brisket? Brisket is beef cut from the breast of a cow. It is a tough cut of meat that requires long braising, sous vide cooking or smoking to become tender. While it still one of the cheaper cuts of beef, it shrinks considerably and costs more when sold fully trimmed at the grocery store. A full packer brisket is made up of two portions – the brisket flat (leaner portion) and the brisket point (fattier portion). What tools do you need to smoke a brisket? A smoker (offset stick burner or electric pellet grill), charcoal briquettes, wood, temperature probes (ideally with cables, but an instant read thermometer will do as well), a good trimming knife (to trim fat) and a carving knife. A chimney starter is optional but a much quicker (and cleaner) way to light the briquettes. What is the best cut of brisket to buy? Prime cut is best (or waygu, but extremely expensive). Choice cut will also work well, but not as tender and juicy as it is less marbled. Buy a ‘whole packer brisket’ which includes the fatter point cut and leaner flat cut. How long does it take to smoke a brisket? The entire process from start to finish takes about 20-24 hours including trimming, seasoning, smoking, oven cooking and resting. The general rule of thumb is about 60-90 minutes per pound. It’s best to go by the internal temperature of the brisket as read by the probe or thermometer. What can I do with leftover brisket? Brisket tacos, shredded brisket with BBQ sauce, brisket sandwiches, brisket shepherd’s buy (shred the meat), brisket quesadilla, brisket in onion gravy, Philly cheese steak, vegetable beef barley soup. What to serve with smoked brisketThe brisket party was potluck. Here are some great sides that were served at the party: Herb Potato Salad, Grilled Carrots with Balsamic Glaze, Party Salad with Grilled Vegetables and Quinoa, several other salads, coleslaw, pickles, homemade rolls and some good Henry McKenna bourbon. Make ahead
Love smoky food but don’t have a smoker?If you don’t have a smoker, try these recipes that get a wood smoked flavor from cedar planks. Admittedly, not the same as using a smoker, but still delicious in a fraction of the time and effort.
Rate this recipe here5 from 6 votes How To Smoke A BrisketHow to smoke a brisket in a smoker includes all the best research, experience and tips by guest chef Bob to get you to a tender, mouth watering smoked brisket. We included a great shortcut and step by step instructions that even a novice can follow. Prep Time20 mins Cook Time9 hrs Marinating, heating and resting times13 hrs 40 mins Total Time23 hrs Course: Main Course Cuisine: American Servings: 18 Author: Cheryl Cook ModePrevent your screen from going dark Equipment
Ingredients
Instructions
Notes
NutritionCalories: 586kcal | Protein: 78g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 234mg | Sodium: 686mg | Potassium: 1247mg | Calcium: 19mg | Iron: 7mg Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks! Although several brand names have been used in this post to give readers a clear idea of what equipment is needed, neither Bob nor I have any affiliation with these companies. This smoked brisket recipe, originally published in 2019, has been updated with additional information and edited pictures. How long does it take to smoke a brisket?Slow-smoke at a temperature of 250˚F, allowing about one hour of cooking time per pound of meat. So, if you have a 10-pound brisket, expect to smoke it for about 10 hours. Keep the fat side up so the juices can drip through the meat.
How do you smoke a brisket and keep it moist?Add Moisture
After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.
Should I wrap brisket in foil when smoking?Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.
How long do you smoke a brisket at 225 for?How Long to Smoke Brisket at 225 Degrees Fahrenheit. When your smoker is set to 225 degrees, you can expect the brisket to cook at a rate of about 1-1/2 to 2 hours per pound. Therefore, if you buy a whole packer brisket that weighs 12 pounds after trimming, you should plan on an 18-hour cooking session.
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