Introduction
Barbecuing a beef brisket may seem intimidating, but with the right techniques, ingredients, and some patience, you can make tender, mouthwatering brisket right in your own backyard. A perfectly smoked brisket is a thing of beauty – the burnished, peppery crust encasing deliciously moist and flavorful meat. Follow this guide to learn the secrets of barbecuing incredible beef brisket.
Equipment Needed
To barbecue brisket like a pro, you’ll need the right gear:
- Smoker: A charcoal or wood pellet smoker is ideal for low and slow cooking. Look for one with decent cooking space.
- Thermometer: A good thermometer is crucial, both for monitoring smoker temp and checking internal meat temp. Get a digital instant-read thermometer.
- Fuel: Use quality charcoal or wood pellets, such as oak, hickory, or mesquite. Avoid briquettes with lots of filler.
- WoodChunks: Soak wood chunks like hickory, oak or pecan in water before adding to the smoker for extra smoke flavor.
- Spray Bottle: Use this to spritz the brisket during cooking to keep it moist. Fill it with apple cider vinegar or beef broth.
- Disposable Pan: Place brisket in a disposable foil pan in the smoker to catch drippings.
- Insulated Cooler: Letting the brisket rest in a cooler keeps it piping hot.
- Cutting Board and Knife: You’ll need these for neatly slicing the finished brisket.
Choosing the Brisket
Picking the right brisket is key for mouthwatering results:
- Whole Packer Brisket: The best option – it contains both the flat (leaner) and point (fattier) sections. Aim for around 12-15 lbs.
- USDA Certified Choice or Prime Grade: Choose a well-marbled brisket for tenderness and moisture during cooking.
- Flexibility: The brisket should have a little give when flexed, not be rigid.
- Thickness: Go for around 1-2 inches thick for even cooking.
- Color and Marbling: Look for a brisket with creamy white fat marbling throughout. Avoid dry or greyish meat.
Prepping the Brisket
Proper prep ensures your brisket cooks evenly:
- Trim: Trim off any hard deckle fat, but leave a 1⁄4 inch layer to keep the meat moist during smoking.
- Season: Liberally coat both sides with a flavorful dry rub. Use spices like salt, pepper, paprika, garlic powder, cumin, chili powder, brown sugar etc.
- Rest: Let the seasoned brisket rest uncovered in the fridge overnight. This dries out the surface (“forms a pellicle”) so it takes smoke better.
- Remove Chill: Take brisket out of fridge 1 hour before smoking so it’s closer to room temp.
- Mop or Inject (optional): Mop with beef broth or inject with broth for added moisture and flavor.
Setting Up the Smoker
Proper smoker setup is vital for perfectly cooked brisket:
- Fuel: Fill smoker box 3⁄4 full with charcoal and preheat until coals are ashed over and glowing red, about 20-30 minutes. For pellet smokers, empty and refill hopper.
- WoodChunks: Add presoaked wood chunks just before putting brisket in for that smoky flavor.
- WaterPan: Fill water pan halfway with hot water to help regulate temp and add humidity.
- Temp: Bring smoker up to 225-250°F. This low and slow temp is ideal.
- Placement: Put brisket fat-side up in a disposable foil pan and place on middle rack.
- Leave Lid On: Don’t peek! Opening the lid repeatedly lets heat escape.
The Smoking Process
Patience and proper technique yields tender smoked brisket:
- Fat-Side Up: Cook fat-side up the entire time so melting fat bastes the meat.
- Spritz Hourly: Spritz brisket with apple cider vinegar or broth hourly to keep it moist.
- Wrap At 165°F: When internal temp hits 165°F (after 4-6 hours), wrap brisket tightly in foil.
- Finish Cooking: Continue cooking wrapped brisket until internal temp reaches 203°F (6-8 more hours).
- Check for Tenderness: Stick a probe in – it should slide in and out easily when done.
- Rest 1 Hour: Remove brisket, wrap in towels and rest in a cooler for 1 hour before slicing.
Slicing and Serving
Follow these final steps for perfect brisket every time:
- Let brisket rest at least 1 hour, until cool enough to handle comfortably.
- Place brisket on a cutting board. Using a sharp knife, slice across the grain first to separate the point from the flat.
- Thinly slice each section across the grain. The meat will be very tender and juicy.
- Serve slices on white bread or Texas toast. Dip slices in fresh barbecue sauce or the savory juices.
- Leftovers keep well refrigerated for 5 days. Reheat slices in the juices.
FAQs
Here are some common questions about smoking brisket:
What wood is best for smoking brisket?
Oak, hickory, and mesquite are ideal woods for brisket. They impart a nice smoky flavor without overpowering the meat.
Should you wrap brisket in foil or paper?
Wrapping in butcher paper allows the brisket to continue absorbing smoke. Foil holds in more moisture. Either method works well.
How long does it take to smoke a brisket?
Plan for at least 1-1.5 hours per pound. A 12 lb brisket will take 12-18 hours at 225-250°F. Time varies based on size, temp and smoker type.
What internal temp does brisket stop taking smoke?
Around 160-165°F is when most smoke absorption stops. So wrapping at this point is recommended.
What temp should I take brisket off smoker?
Pull brisket off when it hits an internal temp of 203°F. The meat will be fall-apart tender.
Should you rest brisket fat side up or down?
Rest brisket fat side up. This prevents the juices from seeping out as it rests.
Conclusion
With the right preparation, patience and technique, you can achieve competition-worthy brisket from your backyard smoker. Maintaining proper low temperature over an extended period is the key. Follow this guide for incredibly moist, smokey and tender brisket that wins over any barbecue fanatic.