Total Time
Prep: 20 min. + standing Cook: 12 hours
After applying this technique to evaluate nearly 20 types of smokers and pellet grills, I can confidently say it’s the most effective approach to smoke a brisket. This comprehensive guide will provide you with all the information necessary to create a juicy, tender smoked brisket that features a wonderfully peppery crust.
I don’t often boast about my culinary skills, but I see myself as quite knowledgeable about smoked brisket. Having previously worked as a product tester, I have cooked flawless briskets on every one of the nearly 20 smokers and pellet grills I experimented with. Some smokers did not make it onto my recommended list, demonstrating that this smoked brisket method is effective whether I used a highend smoker or fashioned one from my grill.
By adhering to a few fundamental guidelines for lowandslow cooking, anyone can achieve a tender, juicy brisket— even those who have never smoked meat before.
Choosing the Right Brisket for Smoking
Brisket is a large cut of beef sourced from a cow’s chest muscle. A whole brisket, also known as a “packer brisket,” consists of two distinct muscles: the lean flat cut and the fatty point cut (or the “deckle”). Seek out a brisket with a uniform thickness in the flat portion and good marbling, which refers to the white fat streaks visible in the lean meat.
Regarding beef grades, USDA Prime stands as the costliest and finest available. Prime brisket possesses the highest level of marbling, which ensures the meat remains juicy and flavorful when cooked. If Prime brisket is out of your budget, Choice brisket serves as a suitable option. I do not advise using Select briskets for smoking because they tend to dry out quickly due to their minimal marbling.
The Process of Smoking a Brisket
To begin smoking a brisket, the first step is to remove any excess fat. Technically, trimming the fat isn’t necessary, as brisket has a thick fat cap on one side and will cook just fine without any preparation. Nevertheless, I suggest reducing the fat to a thickness of about 1/4 inch. Although fat contributes flavor, too much results in an unappealing texture—becoming mushy and greasy, which detracts from the overall experience. After trimming, season the brisket with mustard, salt, pepper, and any other preferred spices.
The next step is to move to the smoker, where we will smoke the brisket in two phases. Low and slow is the technique to use for this tough cut of meat, so start by preheating the smoker to 225°F. The first phase involves cooking the brisket uncovered. Once it reaches an internal temperature of 165°F on a meat thermometer, approximately eight hours later, wrap the brisket in butcher paper. Continue smoking it until it hits 202°F, which should take an additional four to five hours.
Why is brisket cooked in two parts? When the meat hits temperatures between 150° and 165°, it stops rising due to a phenomenon known as evaporative cooling. In simple terms, the meat releases moisture and as it sweats, it cools down. By wrapping the brisket, you keep that moisture inside, reducing evaporation and ensuring the meat remains juicy while it overcomes the stall.
The next crucial step in preparing smoked brisket is letting it rest. Even if you do everything else correctly, if you cut and serve the brisket right away, it may taste chewy. To avoid this, allow the brisket to rest for an hour. This resting period helps the muscle fibers relax and lets the juices move back into the meat. When it’s time to cut it, make sure to slice against the grain, similar to how you would slice a steak. Cutting across the grain breaks the long muscle fibers, resulting in a more tender bite.
How long should brisket be smoked?
Typically, when smoked at 225°, brisket requires about one hour for each pound of meat. Therefore, you should plan for roughly 12 hours to smoke a 12pound brisket, plus an hour for it to rest. Keep in mind that each brisket can vary, so it’s wise to allow some extra time. You might consider smoking the brisket a day in advance or have an alternative dinner plan ready, in case it takes longer than expected.
If preparing an entire brisket seems overwhelming, consider using this recipe for the flat cut instead. The flat cut usually has less fat, allowing it to cook faster—around 45 minutes per pound at 225°. Most flat cuts range from 6 to 10 pounds, with an 8pound cut taking about six hours to be fully cooked.
Ingredients for Smoked Brisket
Beef brisket:
For this recipe, a whole brisket is recommended due to the variety it provides when serving. You can offer slices from the flat end for those who like lean brisket, or the point end for a juicier option. There are numerous ways to use any leftovers and brisket freezes well, so there’s no need to worry about excess meat.
Yellow mustard:
Applying yellow mustard onto the brisket enhances the flavor, helps the seasonings adhere, and encourages browning for a beautiful crust. The acidity from the mustard also acts like a marinade, breaking down tough proteins in the brisket for improved tenderness. If you prefer not to use mustard, olive oil can be a substitute, but the crust will not be as flavorful.
Seasonings:
You can choose from various seasonings for your brisket. In this recipe, we opt for salt, coarsely ground pepper, and onion powder.
Instructions
Step 1: Trim the brisket
Begin by placing the brisket on a cutting board, ensuring the fat side is facing down. Next, carefully trim away any silverskin and excess fat from the top of the brisket with a knife.
Remove the silverskin and excess fat from the brisket’s upper side. Flip the brisket and reduce the fat layer to a thickness of onequarter inch.
Tip from the Editor: Trimming a cold brisket is simpler, so keep it in the fridge until you are ready to cut it.
Step 2: Season the brisket
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Spread mustard on both sides of the meat.
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Mix together salt, pepper, and onion powder if you like. Rub this blend onto both sides of the meat. Allow it to sit at room temperature for one hour.
Tip from the Editor: There is a belief that a cold brisket creates a better smoke ring, but I prefer letting my brisket warm up before placing it in the smoker. The smoke ring is just for appearance and does not change the flavor of the brisket. However, letting it reach room temperature ensures it cooks more uniformly, so this is worth doing.
Step 3: Smoke the brisket
Heat the smoker to 225 degrees. Follow the manufacturer’s instructions to add wood chips or pellets.
Position the brisket with the fatty side up and the point aimed at the heat source. Smoke until a thermometer inserted in the meat indicates 165 degrees and a dark crust has developed, roughly eight hours.
Tip from the Editor: The point section has more fat and is thicker than the flat, so it requires more time to cook. Keeping the point facing the heat will help the brisket cook evenly.
Step 4: Wrap the brisket
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Securely wrap the brisket with unwaxed butcher paper. Continue smoking until a thermometer in the meat reads 202 degrees and it is very tender, which should take another four to five hours.
Tip from the Editor: Butcher paper can endure heat and retains moisture in the brisket. It allows for better airflow compared to foil, keeping the bark crisp. If you can’t find butcher paper, wrapping it in double layers of heavyduty foil works too, but the outer layer may become softer.
Step 5: Rest the smoked brisket
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After wrapping, let the meat rest at room temperature for an hour before slicing. Cut into thin slices at a diagonal across the grain.
Tip from the Editor: Locating the grain on a brisket is straightforward. Look for thin lines that are arranged parallel on the meat’s surface. Slice your brisket into thin pieces by cutting perpendicularly to these lines.
Variations of Smoked Brisket
Adjusting the smoker temperature:
Smoking a brisket in a hurry is not something I would ever suggest. That said, through various brisket experiments, I’ve learned that you can quicken the initial cooking phase without compromising the tenderness of the meat. If necessary, raise the smoker temperature to 275°. After you wrap the brisket, lower the temperature to 225° and allow it to finish cooking slowly. It’s important to note that accelerating the first part of the cooking will affect how smoky the brisket turns out, so think about that before raising the heat.
Completing the smoked brisket in the oven:
Most of the smoke flavor in brisket comes during the first part of the cooking when it is unwrapped. If you must continue cooking indoors, place the wrapped brisket onto a sheet pan and let it cook in a 225° oven. Take it out once it hits an internal temperature of 202°, and let it rest as instructed.
Can you prepare smoked brisket in advance?
Yes, you can prepare smoked brisket the day before. Keep the entire cooked brisket intact and allow it to cool slightly. Put it in a dish that can go in the oven, wrap it securely, and store it in the fridge overnight. The following day, take the brisket out of the fridge 30 minutes before you plan to reheat it. Cut the brisket against the grain and put it back in the dish. Add 1 cup of beef broth or water over the brisket, then cover the dish tightly. Heat the brisket in a 350° oven until it is warmed completely, which should take 30 to 45 minutes.
How to keep smoked brisket
If you’re not serving a large group, you might find yourself with plenty of brisket leftovers! The most effective way to prevent leftover brisket from drying out is to keep it whole. Wrap it up and store it in the refrigerator for a maximum of four days. For sliced brisket, place it in an airtight container along with the juices collected from cutting.
Reheat the brisket as mentioned before and use leftover brisket for recipes like brisket tacos or a brisket sandwich. While smoked brisket tastes different from corned beef, it can easily replace most recipes that require corned beef, such as corned beef hash.
Is it possible to freeze smoked brisket?
Yes, you can freeze smoked brisket in containers that are safe for freezing for up to three months. To use it, let it defrost in the refrigerator overnight and then reheating as described earlier.
Smoked Brisket Suggestions
Should a brisket be cooked with the fat side facing up or down?
In the barbecue community, there is a discussion about whether brisket should be cooked with the fat side facing up or down. After preparing many briskets, I prefer the method with the fat side up since it results in juicier meat. As the fat melts, it drips onto the meat, adding moisture and flavor. However, if you prefer meat that is less fatty, you may consider cooking it with the fat side down. This method allows the fat to be nearer to the heat, helping it to melt more and reduce the fatiness in the completed brisket.
Should you wrap a smoked brisket at 150° or 165°?
Many people, including myself, recommend wrapping a brisket once it hits an internal temperature of 165°, as that is when most briskets typically stall. However, each brisket is unique, and some might stall at 150°. If you notice that the bark has the color and texture you desire, then wrapping it earlier can help it overcome the stall more efficiently. If you are not satisfied with the bark, it is better to leave the brisket cooking uncovered until it reaches the 165° mark.
Where should you place the temperature probe for brisket?
To measure the internal temperature of an entire brisket, insert the probe into the thickest section of the flat cut, getting as close to the point as possible. It’s best to check the flat since the point has larger fat deposits, which may show a significantly higher temperature than the actual meat. If you own a thermometer with multiple probes, such as the Thermoworks Smoke X, you can monitor both the flat and point to gain a clearer understanding of the brisket’s cooking progress.
What is the best wood for smoking beef brisket?
Any hardwood can be suitable for smoking beef brisket. Varieties such as oak, hickory, and mesquite will provide a robust flavor, while maple and pecan contribute a more delicate taste. Additionally, fruit woods like apple or cherry can create a sweet note in the meat. It is advisable to avoid softwoods, as their sappy characteristics may lead to unpleasant or bitter flavors in the meat.
Finest Smoked Brisket
Preparation Time
20 minutes
Cooking Time 8 hours
Servings 36
Ingredients
1 whole fresh beef brisket (weighing 12 to 14 pounds)
3 tablespoons yellow mustard or olive oil
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
2 teaspoons onion powder, optional
Instructions
Put the brisket on a cutting board with the fat side facing down.
Remove any silver skin and excess fat from the top of the brisket. Flip the brisket over. Trim the fat to a thickness of 1/4 inch. Apply mustard onto both sides of the meat. Mix the salt, pepper, and optional onion powder; rub this mixture on both sides of the brisket. Allow it to sit at room temperature for 1 hour.
Preheat the smoker to 225 degrees. Add wood chips or pellets to the smoker following the manufacturer’s instructions. Position the brisket in the smoker with the fat side facing up and the point directed towards the heat source. Smoke it until the internal temperature reaches 165 degrees and a dark crust has formed, which should take about 8 hours.
Wrap the brisket tightly in unwaxed butcher paper and continue smoking until a thermometer reads 202 degrees and the meat becomes very tender, which will take an additional 4 to 5 hours.
Let the wrapped brisket rest at room temperature for 1 hour before cutting. Slice it diagonally against the grain into thin pieces.
Nutritional Information
A serving of 4 ounces of cooked brisket contains: 193 calories, 7 grams of fat (including 2 grams of saturated fat), 64 milligrams of cholesterol, 384 milligrams of sodium, 0 grams of carbohydrates (0 sugars, 0 fiber), and 31 grams of protein. Diabetic Exchanges: 4 servings of lean meat.
