How to Smoke a Brisket

When prepared and cooked correctly, smoked brisket can be the greatest biting and most tender meat you will ever taste.  A brisket comprises two parts, the point and the flat. The flat segment typically includes less fat on it whilst the point has more. The fat on top of the brisket (fat cap) and is white in colour. The fat on top should be over 1/4 of an inch thick. When buying a brisket, ensure the meat is a deep red colour. This denotes freshness, and ensures it entails lots of fat all over the meat.

The mixture of the deep red colour and the white fat of a brisket is so-called marbling. Because the brisket is a thick chunk of meat, the fat situated all over the meat will aid in keeping the brisket moist when smoking. Ensure the brisket has not been frozen. A brisket should weigh between 8 and 11 pounds. A bigger brisket takes longer to prepare, and the flat may get harder or chewy due to longer cooking time.

Preparing The Brisket

After picking your brisket, begin preparing the night before the smoking day. If the fat is very thick, cut it until you reach the 1/4-inch thickness. After reducing fat, rub the brisket down with mustard. Mustard forms create sticky stuff on the meat for the rub to stick to. Moreover, it adds a great flavour when mixed with the rub. Massage the mustard on the meat and fat thoroughly – just sufficient to form a paste for the rub to stick to. This creates a layer of seasoning.  Enfold the ready brisket in cling wrap, and refrigerate it overnight.

Barbeque Time

Pick the brisket from of the fridge an hour before smoking. Put the brisket fat side up on the smoker. The fat will discharge oils into the brisket to keep it moist while preparing. For the finest outcomes, cook the brisket at 250 degrees for an hour and 15 minutes per pound. Several variables also influence cooking time and temperature like how many times the smoker is opened and how near the brisket is to the fire box.

When the internal temperatures of the brisket are about 180 degrees, the fat in the brisket actually starts to marbleize. The brisket upholds this temperature for some time, and this adds to the brisket’s tenderness. It is good to keep the lid covered when smoking the brisket to moderate loss of heat.


A great way to maintain moistness of the Briskets whilst smoking them is to utilize a mop containing apple juice mixed with olive oil. It gives the brisket a tasty flavour and keeps the brisket moist from the oil. After 8 hours a brisket normally will not absorb much more smoke. An alternative for finalizing a brisket is to enfold it in aluminium foil, and put it in an oven at 225 degrees for the rest of cook time.

Cutting the brisket

Cut the brisket against the grain. This will render the meat slices extremelytender. To do this, slice some fat from the top of the brisket to see thepath of the grain in the meat, and cut against it.

Split the point from the flat before slicing the smoked brisketsince the grainnormally runs the same route in the flat, and it is simpler to see when it issplit. The point is a tadstiffer to accuratelycut as the grain in it is indistinct directions. After some repetition at cutting the brisket, you will know whichdirection of the grain, and you will find it bliss.

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