beginners guide to smoked brisket

Flavor explosion Satisfying texture It is THE BRISKET

why you will love smoked brisket


- trim the fat cap down to about 1/4 inch thickness. Remove any silver skin and hard, dense fat - apply a thin layer of mustard to all sides of the brisket.  - Generously coat the entire brisket with the dry rub of your choice - preheat the smoker to 225-250F

Step by Step

- place the brisket directly on the smoker racks, fat side up - To help keep your brisket juicy, spritz it with a mix of apple juice, ACV, or water, every hour or so - when the IT of the brisket reaches ~160°F to 170°F,  wrap it tightly in butcher paper or foil

Step by Step

- continue smoking until the internal temperature reaches 195°F to 203°F - remove it from the smoker and let it rest, still wrapped, in a cooler or warm place - unwrap the brisket and slice against the grain

Step by Step

- chose well marbled brisket, fat = flavor - trim the fat cap to about 1/4 inch - season generously - prepare your smoker, clean, vacuum, make sure you have enough fuel for a long smoke - monitor and maintain a steady  smoking temp of 225F-250F - use meat thermometer to monitor the temp of the meat - spritz every hour or so -  wrap the brisket - REST before slicing

top tips for smoking brisket

- with a side of coleslaw, baked beans and BBQ sauce - add to homemade chili - make a breakfast hash - use it as filling for tacos - make a sandwich - brisket pizza anyone?

How to best enjoy Smoked Brisket