How to BBQ Right Brisket - Outdoor Cabinets

Introduction to BBQ Brisket

BBQ brisket is a staple of Texas barbecue and, when done right, results in incredibly tender, smokey, and flavorful meat. However, brisket is also one of the most difficult meats to barbecue properly. With the right technique, patience, and some pointers, you can make competition-worthy brisket right in your own backyard.

In this comprehensive guide, we will cover everything you need to know to how to bbq right brisket from selecting the right cut of meat all the way through slicing and serving. With the proper preparation, seasoning, temperature control, and resting, your brisket will turn out mouthwateringly juicy and delicious every time.

Selecting the Right Brisket

The first step in how to bbq right brisket is choosing the right cut of meat. Here are some tips:

Go for whole packer briskets – Packer briskets contain both the flat (lean) and the point (fatty) in one intact cut. This allows you to smoke the brisket as one whole piece.
Choose USDA Prime or Choice grade brisket – Prime has beautiful marbling while Choice will have less fat but still have good flavor. Avoid Select grade briskets as they tend to turn out dry.
Get an untrimmed brisket – You want a nice fat cap to keep the brisket moist. Aim for at least 1⁄4 inch of fat. You can always trim off excess fat later.
Look for flexibility – A fresh brisket will be soft and bend easily. Avoid stiff, hard-to-bend briskets as they were likely frozen previously.
Calculate 1/2 lb per person – For smoked meat, estimate 1⁄2 pound of uncooked brisket per person. It’s better to have leftovers than run short.

How Much Brisket per Person?

When estimating how much brisket to buy, a good rule of thumb is 1/2 pound of uncooked meat per person. Brisket loses about 50% of its weight during the smoking process due to moisture loss. So if you want about 6-8 ounces of finished smoked meat per person, start with 1/2 pound raw meat per guest. Better to have a little extra than not enough!

Seasoning the Brisket

Now that you’ve selected the perfect brisket, it’s time to season. Here are some tips for seasoning brisket before smoking:

Trim excess hard fat – Trim off any thick, hard pieces of fat for better smoke absorption. Leave about 1⁄4 inch of the fat cap.
Create a rub – A basic brisket rub contains salt, pepper, garlic powder, paprika, and cayenne. Customize to your taste preferences.
Generously apply rub – Coat the entire brisket surface with a heavy layer of dry rub. Really massage it in.
Refrigerate overnight – Letting the rub penetrate the meat overnight results in more flavorful brisket.
Bring to room temp – Before smoking, let the brisket come up to room temperature for better absorption of smoke.

Brisket Rub Recipe

Here’s a simple but delicious brisket rub recipe you can make at home:

2 Tbsp coarse black pepper
2 Tbsp kosher salt
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp dried oregano

Combine all ingredients and generously coat the brisket. Refrigerate overnight before smoking.

Setting Up Your Smoker

Proper smoker setup and temperature control is key to perfectly smoked brisket. Here are some smoker tips:

Choose a high-quality smoker – Invest in a good charcoal, pellet, or offset smoker with tight seals to hold in smoke and heat.
Use aromatic wood – Opt for mellow woods like oak, hickory, apple, pecan, or mesquite for smoking brisket.
Keep temp between 225-250°F – Maintain a low and slow smoking temp to properly tenderize the brisket.
Place brisket fat-side up – Flipping it over halfway through will allow fat to baste the meat.
Use a dual probe thermometer – Monitor both the meat temp and the smoker temp for precision.
Replace burnt out wood – Occasionally add more wood chunks or chips to continue imparting flavorful smoke.

Smoker Temperature Guide

225-250°F – Perfect range for low and slow smoking

-stall around 160°F – This is normal as collagen converts to gelatin

-203°F internal temp – Target temp for tender, juicy brisket

Smoking the Brisket

Now for the fun part – smoking that beautifully seasoned brisket! Follow these guidelines:

Start fat-side up – This allows the fat to slowly baste the meat as it renders.
No peeking – Resist opening the smoker to check on it. This will disrupt the heat.
Power through the stall – Don’t worry if the temp stalls around 160°F. This is normal. Push past it.
Flip halfway – When the flat feels firmer, flip the brisket fat-side down to finish.
Spritz if desired – A vinegar/broth spritz adds moisture. Spray every 45-60 minutes.
Cook to 203°F – This is the ideal internal temp for perfectly cooked brisket.
Test for tenderness – A probe tender brisket should slide in with little resistance.

Brisket Smoke Times

12-15 lbs = 16-18 hours
10-12 lbs = 14-16 hours
8-10 lbs = 12-14 hours
5-8 lbs = 8-12 hours

Brisket takes patience! For best results, allot about 1-1.5 hours of cook time per pound.

Resting the Brisket

Resist slicing into the brisket straight out of the smoker! Proper resting is crucial:

Let it rest 1-2 hours – This allows juices to reabsorb for a moist brisket.
Wrap in towels – Wrap brisket in towels inside a cooler to keep it nice and warm.
Save the juices – Reserve any juices that leak out during resting for serving.
Slice against the grain – After resting, slice the brisket against the grain for tenderness.
Chop point and slice flat – For burnt ends, chop up the fatty point. Slice the lean flat across the grain.

Brisket Resting Tips

Rest 1-2 hours (the longer the better)
Double wrap in foil then towels
Place wrapped brisket in empty cooler
Save natural juices for serving

Follow these steps for incredibly moist brisket!

Serving the Brisket

You’ve smoked, rested and sliced the brisket. Now it’s time to serve up this Texas barbecue delicacy:

Slice flat 1/4 inch thick – Cut across the grain into nice thick slices.
Chop point into chunks – Roughly cube the fatty point for burnt ends.
Serve juices on the side – Offer the natural resting juices as an au jus dipping sauce.
Make sandwiches – Pile tender sliced brisket onto soft white bread with pickles.
Try sides like baked beans, coleslaw, potatoes – Brisket goes great with traditional BBQ sides.
Leftovers keep well – Use leftovers for amazing brisket hash or chili.

Serving Brisket Suggestions

Brisket sandwiches
Au jus dipping sauce
Traditional barbecue sides like baked beans, coleslaw, cornbread, etc.
Leftovers are great for brisket hash, chili, etc.

Now sit back and enjoy the fruits of your barbecue labor! Your brisket is sure to be a big hit.

FAQs About BBQ Brisket

What is the best wood for smoking brisket?

Oak, hickory, pecan, apple, and mesquite are all excellent woods for brisket. Oak and hickory give a classic smoke flavor. Fruit woods like apple impart a milder sweetness. Mesquite can be overpowering, so mix with a fruit wood.

Should you wrap brisket in foil or butcher paper?

The Texas crutch method involves wrapping brisket in foil or paper when it stalls around 160°F. This powers through the stall to speed up cooking. Foil steams the meat while paper allows moisture to escape. Try both to see what you prefer.

How long does an 8 lb brisket take to smoke?

For an 8 pound brisket, estimate 12-14 hours of smoking time, allowing for about 1.5 hours per pound. Brisket often cooks faster the first half, then slows after the stall. Be prepared for a long smoke!

What temp should brisket be when you take it off the smoker?

Take brisket off the smoker when it reaches an internal temperature of 203°F. At this temp, the connective tissue has rendered to gelatin, making the meat incredibly tender and juicy.

How do you reheat smoked brisket?

Wrap leftover brisket in foil and reheat in a 275°F oven until warmed through, about 1-2 hours for a whole brisket. For smaller amounts, use the microwave. Add sauce or au jus and serve.

Conclusion

Well executed brisket is a transcendent barbecue experience like no other. With the right cut of meat, judicious seasoning, proper smoke, and a good long rest, you will be rewarded with incredibly tender, mouthwateringly delicious brisket. The tips above answer the question “how to bbq right brisket?” Follow this advice for smoky, melt-in-your-mouth brisket every time.