Brisket is a tough cut of meat that requires slow cooking and the right technique to turn into tender, mouthwatering barbecue. Mastering how to bbq a brisket may seem daunting, but with the right process, a little patience, and these helpful tips, you’ll be serving up authentic Texas-style smoked brisket in no time.
Ingredients
- Brisket (flat cut or whole packer brisket), around 1/2 lb per person
- Dry rub of your choice (Salt, pepper and other spices)
- Wood chips or chunks for smoking (Mesquite, oak, hickory, etc.)
- Barbecue sauce (optional)
Equipment
- Offset smoker or other smoker/grill that can hold low heat for hours
- Instant read thermometer
- Disposable foil pan
- Spritzing bottle (for apple juice, beef broth, etc)
- Heat-resistant gloves and tongs
- Carving knife and cutting board
Prep the Brisket
- Choose a well-marbled packer brisket between 10-16 lbs or a flat cut around 5 lbs.
- Trim off any excess hard fat, but leave a thin layer for moisture.
- Apply a generous layer of dry rub all over the brisket. Cover well and let sit overnight.
Set up the Smoker
- Fill smoker box with wood chips/chunks – go for a robust wood like mesquite.
- Heat smoker to 275°F. Add more wood every 45 mins to 1 hour.
- Place brisket fat-side up on grate above pan to catch drippings.
Smoke the Brisket
- Smoke brisket at 275°F for about 1 hour per pound, 6-8 hours.
- Spritz with apple juice/broth every 45-60 minutes to keep moist.
- Wrap in foil at 160°F stall. This helps power through the stall.
- Cook until probe tender and 205°F internal temp.
Rest and Slice
- Wrap in towel and rest in a cooler 1-2 hours. This allows juices to reabsorb.
- Carefully slice across the grain into 1/4 inch slices.
- Serve with barbecue sauce if desired. Enjoy!
Tips for Juicy, Tender Smoked Brisket
- Choose a quality packer brisket with nice marbling.
- Apply rub heavily and let penetrate overnight.
- Keep temp low and slow – “low and slow” is the mantra of brisket.
- Use a water pan or spritz to prevent drying out.
- Wrap at stall to push through and tenderize.
- Cook to probe tender doneness, not temp.
- Let rest properly – don’t skip this important step!
FAQs
What is the best wood for smoking brisket?
Mesquite, oak and hickory are all excellent wood chips for brisket to give a rich, quintessential barbecue flavor.
How long does it take to smoke a brisket?
Plan on 1-1.5 hours of cook time per pound. A full packer brisket of 12-16 lbs could take 12-18 hours.
What temp do you smoke brisket at?
Aim for 225-275°F. Lower temps are ideal but require longer cook times. Higher temps speed things up but may dry out the meat.
Do you wrap brisket when smoking?
Wrapping in butcher paper or foil when the brisket stalls around 160°F helps push it through the plateau. Wrapping keeps it moist and tender.
How do you tell when brisket is done?
Brisket is done when it reaches an internal temp of 200-205°F and probes tender. The probe should slide in easily.
Should you rest brisket after smoking?
Yes, resting wrapped in a cooler for 1-2 hours allows the juices to reabsorb for a more moist and tender brisket.
Smoking a brisket with patience and care results in the most deliciously tender, fall-apart beef that’s worth the time and effort. With the right technique and these tips for how to bbq a perfect brisket, you’ll impress guests with authentic, melt-in-your-mouth brisket. The aroma of wood smoke and the flavor of juicy brisket hot off the grill is a true summer barbecue treat.
I hope this detailed guide gives you the knowledge and confidence to ace how to bbq a brisket! Let the smoky goodness begin.