BBQ experts take great pride in the art of brisket cooking, and getting it right is a real accomplishment. The trick to how to smoke a brisket is to cook it slowly over low heat for as long as possible.
There are several easy steps to make Smoked Beef Briskets, but it is a procedure more than a recipe, that takes you from making it to eating it. What you require is pepper, salt smoke, time, and a perfect smoked brisket recipe for sure.
Tools Required To Smoke Brisket
It is the best delicious brisket, bursting with a smoky flavor that is easy for beginners and includes a delicious, crunchy, and juicy brisket. To make smoked beef brisket cooking easier, you need a few tools. They are:
Smoker: For smoking a brisket perfectly, a good quality smoker is essential which can maintain a constant temperature of 225 F degrees. This temperature is ideal for brisket.
Broad Cutting Board: No one can deny that a large cutting board is needed to slice the large lump of brisket when it is ready to serve.
Meat Thermometer: A reliable thermometer is essential and works its magic.
Butcher Paper: To wrap the Texas-style brisket, you must have butcher paper.
Chef’s Knife: A perfect razor-sharp knife is required to cut off the brisket skillfully.
Basic Steps For How To Cook A Brisket
This basic guide will help you to make the best-smoked beef brisket, so it’s always a good idea to read it before you take action. Getting a great smoked brisket isn’t hard, just takes a lot of patience and lots of it!
Here are the steps you need to follow in order to obtain the perfect smoked brisket every time.
Choosing The Brisket
There is only one way to make great smoked beef brisket, it begins with quality beef that has fat in it.
Secondly, the marbling of the meat will play a large part in the cooking process. In order to achieve that juicy tenderness, you have to purchase the best brisket possible with good marbling.
Grass-Fed – The biggest problem with grass-fed beef is that it usually has a very low intramuscular fat content.
USDA Rated – There are three USDA graded beef choices, Select, Choice, or Prime. You can find out more about the difference between these beef choices.
American Wagyu – It is capable of incredible marbling. It is among the most expensive.
In addition, ranchers and producers already have selected the right cut of beef; yet, when shopping for beef at the supermarket, check for more pliable cuts. They should bend easily and not feel overly stiff when you carry them in your hands.
Almost all meat experts trim their brisket before smoking. When trimming a brisket you can:
- Hard fat that has not rendered will be removed when smoking.
- Make sure that you remove all the fat from the meat so that you can directly season it.
- Make sure there are no unattractive edges that might taint the finished product.
The amount of fat in the brisket will depend on your personal preference. Make sure you trim about two pounds before cooking. Here’s a detailed description of how to trim the brisket.
- Pat dry the brisket with a paper towel, starting with a cold fat cap in the center of the brisket.
- You should trim off excess fat until you have an even layer.
- Trim all the flabby and silver skin off the upper portion of the brisket once you flip it over.
- Discard the enormous lump of fat present between the flat and point.
Season Your Brisket
We first rub the brisket with olive oil, then we use coarse pepper, kosher salt, and garlic granules (not garlic powder), in equal amounts. This is our all-purpose beef rub. The seasoning is simple and lets the brisket shine. It is more in common with the Texas-style (although many Texans won’t like the garlic). Don’t forget that smoke is an ingredient for cooking just like any other.
You may also like to read How to Reheat and reuse pork.
Smoking Your Brisket
Put your lump charcoal and wood in the smoker and heat it to 250 degrees Fahrenheit. For brisket, we use fruit woods to make it sweeter. It is more important to monitor the brisket fat levels at the flat part of the brisket when cooking it. Our ideal temperature is 250 degrees F. At 225 degrees F, it takes longer than we prefer.
In the smoker, the brisket smokes about five hours where it gets the smoke flavor and also the bark flavor.
Briskets are often injected with extra flavor to ensure they have the right texture and it is more tender. Brands like Meat Church offer brisket injections or you can use beef broth or a bone. There is an alternative if injecting the brisket is too much work for you: soak the meat. The red wine and garlic make this Traeger-approved souse. This step is voluntary.
TIPS FOR THE BEST SMOKED BRISKET
- A full meatpacker is perfect for cooking. A full packer includes both the flab and point. However, if you are unsure, ask your butcher.
- Whenever buying briskets, you should fold the ends together. The more folds you get the tenderer the meat.
- Take a knife (14- inch almost) and cut.
- The knife you choose should be sharp, and make you feel comfortable when you hold it with your hands.
- When the brisket is cold, it is easier to trim.
- Take a slice and cut it across the grain.
- If you have a fat cap, trim between a quarter and half of an inch of fat.
- You should trim the brinks with sheers so they do not fray and edges don’t dry out.
- Ensure that your fat is on the bottom of your pan.
- You can use the brisket drizzling in sauce, dips, or an au jus for soaking.
- The brisket should only have one rub on the fat side if you plan to make gravy with the drippings. Too many rubs will make the meat too salty.
BEST WOOD PELLETS FOR SMOKED BRISKET
Hickory is often associated with smoke flavors due to its robust flavor. To balance the flavors, some like to mix it with woody, milder flavors, and others prefer sweetening using cherry, maple, or applewood. Smoking brisket with any of these aromatic ingredients is a safe bet, and if you wish to experiment, try pecan wood. With its nutty taste, brisket takes on a full new level of depth and goes particularly awesome with spicy taste and sweetness. Those looking for a more strong, bolder taste can try Texas pellets, enriched with pecan, mesquite, and oak.
Which Side Of the Brisket With Fat Up Or Down?
It is highly recommended to keep the brisket fat side down when cooking it. Let’s figure out what’s the secret behind this:
Better Taste: The fat that drips down from the caps can ruin the seasoning (but it does not necessarily make it more tender).
Better presentation: When you cook it fat side up, your presentation side faces the seasoned grill grates, which eliminates a gorgeous brisket bark.
How Long To Smoke A Brisket
The goal for cooking a tough brisket is achieving the perfect combination of taste and texture. It is essential that the cooking process helps ensure that your meat is both tasty and healthy. The exact algorithm for every cut varies from animal to animal, as every animal is a little different.
A cut’s size is likely to affect the cooking time. Weighing between 12 to 22 pounds, briskets can be cooked between 8 to 16 hours largely based on the temperature and size.
It is recommended that you schedule between 30 and 60 minutes for each pound. As an example, a 16-pound piece of brisket cooked around 275 degrees Fahrenheit for a period between 10 to 12 hours is typical. It takes up to 18 to 20 hours to do the entire activity including trimming, seasoning, injection, and cooking.
Wrap The Brisket
You can wrap the brisket in pink butcher paper once you take it out of the smoker.
This is known as the Texas crutch. Internal temperatures rise a lot faster after wrapping. Butcher paper with peach or pink hues is more breathable than foil, which means less pot roast flavor. Furthermore, the wrapping period is also vital to allow the intramuscular fat to become fully rendered out.
You can also use foil if you don’t have butcher paper. If you are cooking smoked brisket, you don’t need to wrap it. However, the process may take more time, whereas the finishing temperature stays the same.
How To Know When Brisket Is Done
Put your probe into your brisket to determine when it’s done. As the probe is pushed into the cut, it should feel like it is feeling warm room temperature butter, which typically occurs between 200 to 205 degrees Fahrenheit. As soon as your beef reaches that temperature, it should be allowed to rest for at least one hour.
The thermometer is the best tool for assessing whether your brisket is done when you’re smoking it for the first time.
A smoked brisket develops its bark as a result of the Millard reaction, which is also the cause of the signature flavor and appearance of seared meats. The sugars in meat caramelize in minutes at high temperatures when seared. Nevertheless, the same thing occurs when smoking meat or any kind of meat at a low temperature for a long period of time.
It’s a result of the natural sugars present in the meat that helps the spice rub stick to it. The rub will only penetrate portions of the meat, taking some of the flavors of the rub with it.
Almost all of the rub will stay on the top and will add to the layers that develop. In contact with smoking, spices and caramelizing layers turn the bark into a very dark shade.
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Rest The Smoked Brisket
Keep the brisket in the cooler for about 1 to 2 hours (do not unwrap it). It will stay extra warm if you wrap it in foil and a few towels in addition. Getting it to restless time seems tempting, but it definitely is worth the wait. When you do this, the juices in the meat will start to redistribute fully, yielding more juice and flavorful meat.
How To Cut The Brisket
It is advised to slice brisket opposite the grain for the best texture and taste otherwise, it can be chewy, even if perfectly cooked.
It is best to slice the point into pieces of about the same size as a pencil, about a width of 1 inch. Burnt ends can be created from any miss-slice pieces.
Note that the grain on the flat will be moving in the opposite direction from that on the point.
What To Serve With Smoked Brisket
Bread, pickled onions, and butter pickles are great accompaniments. Bright, flavorful sides that contrast with the meat’s typical smoky flavor are perfect companions. You can either eat fresh coleslaw on its own or add it to your sandwiches if you wish.
Leftover Brisket Ideas
There are lots of ways to get creative with leftover brisket when cooking a lot of it. In order to get the same flavor, you enjoyed on the grill, cook your smoked brisket over an open flame in a pan covered with aluminum foil until the serving temperature (about 140 degrees) is reached.
The wonderful thing about leftover smoked brisket is that you will be able to use it in dozens of ways. The smoked beef ragu can be used in baked beans, chili, ramen, tacos, brisket sandwiches, to make brisket grilled cheese, tacos, brisket sandwiches, or to suffuse sauce into mashed potatoes.
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Secret For Perfect Brisket
It doesn’t take any special ingredients or techniques to make the perfect brisket. It really boils down to a combination of five factors when it comes to how to cook brisket. You don’t need to worry if one or two of them are off. The brisket will still be delicious no matter what.
The secret is excellent meat, simple seasoning, perfect smoke, persistent temperatures and the last one is long rest.