How To Smoke A Brisket – A Step-by-Step Guide
While beef brisket is one of the toughest cuts of meat from the cow, there is not a more tasty meal than smoked brisket when it is trimmed, rubbed and smoked properly. Many people, however, even though have heard about a Texas brisket, do not know how to smoke a brisket properly.
While in total cook time it is a long process requiring up to 10 hours depending on the size of the brisket, this inexpensive cut of meat is perfect for your next party. The great news is that it is also one of the least expensive cuts of meat available in the butcher's case. If you want to make smoke brisket, then follow these easy steps to get the best brisket you've ever had!
What you Need For This Smoked Beef Brisket Recipe
Even if this is your first time smoking brisket, don't worry. You only need a few things to smoke a brisket properly. Keeping a constant temperature is the most important thing that you can do when smoking a brisket.
- 12 pound Whole "Packer's Cut" USDA Prime Angus Beef Brisket- While you will find smaller pieces in your butcher's case, they have already been cut causing them to use a lot of their juiciness. Never use a cut below USDA Prime as your smoked brisket will turn out like shoe leather. Angus beef is the most tender beef available. Figure on at least 1 pound of brisket for every person coming to your party. It is essential that you buy a packer's cut so that the meat remains juicy throughout the smoking process as the fat helps the meat be more tender in the end.
- Offset Smoker - You have several choices in how you want to smoke your meat, but the best is the offset smoker because it allows you to easily control the heat keeping your meat cooking properly.
- Wood Chucks - Oak and hickory usually produce the best results because they burn steadily at an even temperature. Wood chips can be used but they burn very quickly. Make sure to use a smoker.
- Logs - You will need logs to keep the fire going for up to eight hours.
- Sharp Knife - You will need a sharp knife to trim the fat and to cut the finished meat.
- Foil Loaf Pan - You will need to keep the air inside the smoker moist for the best choice. Use a foil loaf pan filled with water to accomplish this task.
- Oven Thermometer - Keeping the smoker between 225 degrees and 250 degrees is essential.
- Digital Read Thermometer - The brisket needs to be between 195 to 205 degrees when you remove it from the grill.
Step by Step Instructions to Smoking Beef Brisket
Smoking a tender brisket is not difficult. In fact, there are very few steps to smoking one perfectly.
Trim the Fat
How to prepare brisket for smoking? You will need to trim the fat until about .25 inches of fat cap remain on all sides of the brisket. How to trim a brisket for smoking? When you examine the brisket, you will see one layer looks meaty while the other layer is covered with fat. It is the fat layer that you need to cut down.
Most people find it easiest to start on the long sides before cutting on the ends. Remember that you can always cut off more, but it is impossible to add fat back onto the meat. Additionally, trim any loose flaps of meat or fat off the brisket that will burn easily.
Season the Brisket
The next step is to season the meat. How to season brisket for smoking? Generously, coat the meat with a layer of black pepper. Then, sprinkle on some kosher salt. Finally, add a sprinkling of cayenne pepper. You can also buy and use commercially available spice blends if you desire or, let's say, garlic powder or even brown sugar, if that's your taste. These blends do very little to add to the taste, and they can be expensive so just use these ingredients from your kitchen cabinet. You can also add more variety with this brisket rub. Leave the meat out until it reaches room temperature.
Prepare the BBQ Smoker
You are now ready to set up the smoker to smoke your meat. You can adapt this recipe for smoking brisket in electric smoker, but it won't be the same thing. Depending on the smoke flavor you want, choose the wood. Or you can check this guide to find the best wood for smoking brisket. Start by putting about 3 ounces of wood chips in the fire box. You can start them with a paper towel soaked in vegetable oil. Alternatively, some people like to lay the wood chips on top of a layer of charcoal but the charcoal gives the meat a different flavor that is not authentic.
Your goal is to achieve smoke that is blue in color as white smoke means your fire is not burning efficiently. Set the damper at 20 to 30 percent open but be prepared to adjust it as needed.
Here’s an interesting video about the best wood for smoking meat, make sure to check it out:
Add Pan of Water to the Smoker
Once your smoker has reached its temperature, then add water to a foil pan and sit it on the grill next to the firebox. While some people smoking meat argue that the water makes the meat juicier, the real truth is that it helps regulate the temperature of your smoker. You should start out with about eight cups of water adding more as the water begins to evaporate. Remember to keep an eye on your water throughout the cooking process.
Check the Temperature
Do not get in a hurry to add the meat to the smoker. It needs to reach a temperature of 225 to 250 degrees before you add the meat. The best way to check the temperature is to use an oven thermometer attached to the grill. Do not count on the thermometer that comes with the smoker to be accurate.
Your most important goal while smoking the brisket is to maintain an even temperature. If you need the temperature to rise, then leave the intake damper open partway. If you need it the smoker to cool down, close it a little. You can also adjust the door because the more wind your firebox gets the hotter the temperature will be inside the smoker.
Add the Meat
You are finally ready to add the meat to your smoker. Put the fat side up on the grill grate closest to the fire. The area containing the fat should be placed up as this allows the fat to drain down into the meat giving it more flavor. You should be prepared to cook the meat for 45 minutes to 1 hour for each pound of meat. If you started out with a 12 pound brisket, then you will need to cook it for 12 hours.
Maintain the Temperature and Water
You do not want to touch the meat while it is cooking. Do not give into the temptation to touch it with a fork, and do not turn it over. Every 20 minutes you need to check the smoker's temperature using the oven thermometer. You also need to be sure that the pan continues to have water in it.
Doing these two things should not take too much time, so make sure to bring something else to do while the meat is smoking. Additionally, remember to wear sunscreen and a hat as you do not want to look like a red piece of meat when the brisket is finally smoked.
Remove Brisket from Smoker
The last step is to remove the brisket from the smoker when brisket reaches 180 to 195 degrees. Here's a quick tutorial on how to use the thermometer. Continue to check the meat with a meat thermometer to make sure that it reaches at least 195 degrees. Then, double wrap the meat in aluminum foil.
Let it sit for at least 15 minutes before you slice it as this gives time for the brisket to reabsorb the juices that have run out of it while you were moving the meat. On a cutting board, slice the brisket against the grain creating pieces that are about as wide as a number 2 pencil, add some bbq sauce, place brisket on the table and there you have it - Texas style worthy, great smoked meat that will definitely surprise all your friends and family!
There is nothing tricky about smoking a great brisket, only the dedicated total time and patience, and you will definitely impress your friends with this inexpensive cut of beef and such a truly American dish. If you're a fan of brisket but can’t go all the way with the smoking, no worries, we have this awesome brisket recipe below just for you!
If you have additional tips, then make sure to share them with us as we love to hear about your experiences. By the way, if you would like someone else to smoke the brisket, then share this article with them.
How To Smoke A Brisket
Equipment
Ingredients
- 12
Pound
Whole "Packer's Cut" USDA Prime Angus Beef Brisket - Wood Chunks Oak and hickory usually produce the best results because they burn steadily at an even temperature. Wood chips can be used but they burn very quickly.
- Logs You will need logs to keep the fire going for up to eight hours.
Instructions
- You will need to trim the fat until about .25 inches of fat cap remain on all sides of the brisket.
- When you examine the brisket, you will see one layer looks meaty while the other layer is covered with fat. It is the fat layer that you need to cut down.
- Additionally, trim any loose flaps of meat or fat off the brisket that will burn easily.
- Generously, coat the meat with a layer of black pepper.
- Then, sprinkle on some kosher salt.
- Finally, add a sprinkling of cayenne pepper.
- You can also add more variety with this brisket rub.
- Leave the meat out until it reaches room temperature.
- You are now ready to set up the smoker to smoke your meat.
- You can adapt this recipe for smoking brisket in electric smoker, but it won't be the same thing.
- Depending on the smoke flavor you want, choose the wood.
- Or you can check this guide to find the best wood for smoking brisket.
- Start by putting about 3 ounces of wood chips in the fire box.
- You can start them with a paper towel soaked in vegetable oil.
- Your goal is to achieve smoke that is blue in color as white smoke means your fire is not burning efficiently.
- Set the damper at 20 to 30 percent open but be prepared to adjust it as needed.
- Once your smoker has reached its temperature, then add water to a foil pan and sit it on the grill next to the firebox.
- While some people smoking meat argue that the water makes the meat juicier, the real truth is that it helps regulate the temperature of your smoker.
- You should start out with about eight cups of water adding more as the water begins to evaporate.
- Remember to keep an eye on your water throughout the cooking process.
- Once your smoker has reached its temperature, then add water to a foil pan and sit it on the grill next to the firebox.
- You should start out with about eight cups of water adding more as the water begins to evaporate.Remember to keep an eye on your water throughout the cooking process.
- Do not get in a hurry to add the meat to the smoker. It needs to reach a temperature of 225 to 250 degrees before you add the meat.
- The best way to check the temperature is to use an oven thermometer attached to the grill.
- If you need the temperature to rise, then leave the intake damper open partway.
- Put the fat side up on the grill grate closest to the fire.
- You should be prepared to cook the meat for 45 minutes to 1 hour for each pound of meat.
- If you started out with a 12 pound brisket, then you will need to cook it for 12 hours.
- Do not give into the temptation to touch it with a fork, and do not turn it over.
- Every 20 minutes you need to check the smoker's temperature using the oven thermometer.
- You also need to be sure that the pan continues to have water in it.
- The last step is to remove the brisket from the smoker when brisket reaches 180 to 195 degrees.
- Continue to check the meat with a meat thermometer to make sure that it reaches at least 195 degrees.
- Then, double wrap the meat in aluminum foil.
- Let it sit for at least 15 minutes before you slice it as this gives time for the brisket to reabsorb the juices that have run out of it while you were moving the meat.
- On a cutting board, slice the brisket against the grain creating pieces that are about as wide as a number 2 pencil, add some bbq sauce, place brisket on the table and there you have it - Texas style worthy, great smoked meat that will definitely surprise all your friends and family!
Nutrition
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