How to Cook BBQ Brisket - Outdoor Cabinets

Cooking delicious barbecue brisket requires patience and skill. When done right, brisket is wonderfully juicy and tender with a smoky, caramelized bark. Follow these steps and tips to make mouthwatering brisket every time.

Introduction

Brisket is a tough cut of beef from the breast or lower chest. It contains a lot of connective tissue which must be broken down through long, slow cooking to make it tender. Cooking brisket low and slow allows the fat to melt and the collagen to convert to gelatin. The result is deliciously moist and fork-tender meat.

Brisket has a high fat content which keeps it from drying out during the long cooking time. The fat also creates a flavorful crust or “bark” on the surface. Brisket can be cooked with dry heat like grilling or smoking, or moist heat like braising. The best brisket has a thick, black bark infused with smoke and spice flavor.

When cooking brisket, patience is key. Rushing the process results in brisket that is tough and dry. Allowing enough time for the connective tissues to break down ensures your brisket turns out juicy and tender.

Choosing the Right Brisket

Select Grade: Choose a USDA Prime or Choice grade brisket for the most marbling and flavor. Select has less fat and can dry out.
Packer Cut: This is a full brisket with the flat (leaner) and point (fattier) still connected. This imparts more flavor.
Weight: For backyard cooking, choose a brisket between 10-14 lbs. Larger briskets are harder to cook evenly.
Marbling: Look for good marbling or fat distributed throughout the meat for moisture and flavor.
Flexibility: Choose a brisket with some bend or flexibility vs. stiff which indicates less marbling.

Trimming the Brisket

Place brisket fat side up and identify the fat cap, deckle fat and thicker areas.
Trim off any hard, dried fat on the edges and surface.
Leave about 1/4 inch of fat cap to keep the brisket moist.
Trim excess hard fat between the point and flat.
Square off edges of the brisket for even cooking.
Season all over with salt and pepper after trimming.

The Best BBQ Rubs for Brisket

Salt and Pepper: Keep it simple with a 50/50 mix of coarse kosher salt and cracked pepper.
Texas Style: Mix salt, pepper, cayenne, garlic powder, paprika, mustard powder and cumin.
Kansas City Style: Brown sugar, chili powder, garlic powder, onion powder, paprika, oregano.
Coffee Rub: Finely ground coffee, chili powder, brown sugar, salt, pepper and cumin.
Apply rub liberally on all sides of brisket and let rest overnight. The salt draws out moisture to give a better crust or bark.

How to Smoke a Brisket

Smoking brisket low and slow breaks down the tough connective tissues into tender, gelatinous perfection. Here’s how:

1. Prepare the Smoker

For fuel, use wood chunks or charcoal with some wood for flavor. Good smoking wood choices are oak, hickory, pecan, apple, cherry.
Heat smoker to 225-250°F with vents open and thick smoke. Add more fuel and wood as needed to maintain temperature.
Soak wood chunks for 30 minutes before adding for cleaner smoke flavor.

2. Add the Brisket

Place brisket fat side up to protect the leaner flat. The point takes longer to cook.
Insert probe thermometer into thickest part of brisket, avoiding bone, fat or grates.
Maintain smoker temp at 225-250°F for best results.

3. Monitor and Spritz

Check temp hourly without opening the smoker too often.
Start checking for doneness around the 8 hour mark.
Spritz with apple juice or beef broth every 1-2 hours for moisture.

4. Wrap and Finish Cooking

Wrap in foil or paper at 160-170°F stall to power through. This speeds cooking.
Continue cooking until 203°F for slicing or 208°F for shredding.
Rest wrapped for 1-2 hours before slicing to allow juices to absorb.

5. Slice and Serve

Slice against the grain into 1/4 inch thick pieces.
Pour juices from foil over sliced brisket to keep moist.
Serve with favorite BBQ sides like beans, slaw, potatoes, bread.

How Long to Smoke Brisket

1 – 1.5 hours per pound is a general rule of thumb. A 12 lb brisket takes about 12-18 hours.
The stall happens around 160°F and can last 4-6 hours as moisture evaporates. Be patient.
Cook times vary based on smoker temp, wind, humidity and the brisket itself.
Use a probe thermometer and cook to feel, not by time. It’s done at 203°F.
Resting is essential. Wrap and rest brisket for 1-2 hours after smoking.

Brisket Doneness Temperatures

160°F Stall – Brisket tightens up as collagen contracts. Power through the stall by wrapping.
195-203°F – Tender Slicing – Probes tender like room temp butter. The sweet spot for tender slices.
208°F – Shredding – Meat shreds easily. Ideal for chopped or pulled brisket.
203°F IT, 185°F Thickest Part – Test for doneness using instant read and leave-in probe thermometer.
Check Multiple Areas – Test center, point and flat to account for uneven cooking.

How to Make Burnt Ends from Brisket

Burnt ends are smoky, caramelized nuggets of brisket perfection from the fattier point cut.

Trim Point – Separate the point from the flat after initial cook time.
Cube Up – Cut point into 1-2 inch cubes with some bark attached.
Season and Toss – Toss cubed burnt ends in your favorite BBQ sauce or rub.
Smoke More – Smoke cubes for another 1-2 hours until caramelized and saucy.
Serve – Pile smoky burnt ends on white bread or a tray with BBQ sauce for dipping.

How to Braise Brisket

Braising brisket helps break down tough collagen into fork-tender meat:

Sear – Brown brisket on all sides in a Dutch oven to develop flavor.
Simmer Low – Add broth, vegetables, seasonings. Simmer covered on low 8-10 hours.
Check Tenderness – Brisket should shred easily when done. Add cooking liquid as needed.
Let Rest – Allow to cool in cooking liquid before slicing or shredding.
Make Sauce – Using a fat separator, make sauce from defatted cooking liquid.
Serve – Slice braised brisket across the grain and serve with sauce on the side.

Common Brisket Problems and Fixes

Smoking or braising brisket can be tricky. Here’s how to troubleshoot common issues:

Problem: Brisket is Tough and Dry

Fix: Cook until probe tender. Test multiple areas. Cook to 203°F.

Problem: Bark is Soft and Won’t Form

Fix: Generously season. Smoke at low temps for longer time. Let rest well.

Problem: Brisket is Undercooked

Fix: Cook longer monitoring temps. Test multiple areas until 203°F.

Problem: Brisket is Overcooked

Fix: Wrap earlier at 165°F stall. Cook to 195-203°F max. Slice thinly.

Problem: Brisket has No Smoke Flavor

Fix: Use real wood for fuel. Avoid too much ventilation. Go by color not time.

Frequently Asked Questions About Brisket

Here are answers to common brisket cooking questions:

How long should I rest brisket after smoking?

Rest brisket wrapped for 1-2 hours after smoking before slicing. This allows juices to absorb back into the meat.

What’s the best way to reheat leftover brisket?

Slice the brisket and reheat gently in the defatted pan juices on the stovetop or in the oven at 300°F wrapped in foil.

Can you freeze smoked brisket?

Yes, freeze leftover cooked brisket in an airtight container up to 2-3 months. Thaw in the fridge before reheating.

What temp should you cook a brisket to?

Cook brisket to an internal temp of 203°F which renders it fork tender. Use a leave-in meat thermometer.

Should you trim the fat cap off brisket?

Leave at least 1/4 inch of the fat cap intact to keep the brisket moist. Trim any hard, dried fat.

What is the best wood for smoking brisket?

Oak, hickory, pecan, apple, cherry, and mesquite are all great wood choices for smoking brisket.

How can you tell when brisket is done?

Brisket is done when it probes like room temp butter with no resistance. The internal temp should be 203°F.

Conclusion

Smoking or braising brisket low and slow is the key to incredibly moist, fall-apart tender meat. Quality fat marbling provides superb flavor and tenderness. Be patient through the stall and smoke or braise the brisket until probe tender and the internal temperature reaches 203°F. Resting well allows the juices to redistribute. Sliced across the grain, this tender Texas classic melts in your mouth! Follow these tips for finger-licking brisket every time.