How to smoke a Brisket

When it comes to Texas BBQ the first thing that comes up is certainly brisket, and smoking a brisket is as much art as it is tradition. That is why I am putting together a guide to help ensure quality results.

Ingredients and Tools:

1. Brisket (typically 10-15 pounds)

2. Rub – Salt, Pepper, and Garlic. There is no need for anything more fancy. However, you can use seasoning salt. Cover generously. A brisket is a big piece of meat so it can handle a lot of seasoning.

3. Wood (Traditionally Mesquite or Oak. Post Oak is ideal, but all types of Oak will work.)

4. Charcoal or smoker

5. Thermometer (probe or instant-read)

6. Aluminum foil or butcher paper

7. Spray bottle with apple cider vinegar

Instructions:

1. Select and Prep the Brisket:

· Choose a quality brisket with good marbling. Look for the flat and point cuts together (packer's cut) for the best results.

· Trim any excessive fat from the brisket, leaving about 1/4 inch of fat on the surface. I will include more detailed instructions in another post but keep in mind that trimming is nothing to obsess about unless you’re going to a competition.

2. Season the Brisket:

· Apply a generous amount of barbecue rub to all sides of the brisket. A simple rub would be to mix equal parts salt, pepper, and garlic. But feel free to get creative with the ratio’s or even adding in some Lawary’s seasoning salt.

3. Prep the Smoker:

· Prepare your smoker by lighting the charcoal or heating your electric or gas smoker. Maintain a temperature of around 225-250°F (107-121°C). I personally use an offset smoker with is ideal for this type of cook, but you can use literally anything that can keep a consistent temp and produce smoke.

4. Place the Brisket in the Smoker:

· Put the brisket on the grates with the fat side up. This allows the fat to render over the meat as it cooks, keeping it moist.

5. Monitor Temperature:

· Insert a meat thermometer probe into the thickest part of the brisket without touching the bone. Make sure to monitor the temperature throughout the cooking process.

6. Maintain Steady Temperature:

· Regulate the smoker's temperature to stay within the 225-250°F range. This can be achieved by adjusting the airflow and adding more charcoal or wood as needed.

7. Spray the brisket:

· About two hours into the cook you’ll want to spray the brisket. This is a long cook, so overtime the exterior of the brisket will want to dry out, you can prevent this from happening by spraying the brisket with a 50/50 mixture of apple cider vinegar and water.

8. Cook to Desired Doneness:

· Brisket can take a long time to smoke, typically around 1.5 hours per pound, but it varies. The goal is an internal temperature of 195-205°F (90-96°C). This ensures the meat is tender and fully cooked.

9. Rest the Brisket:

· Once the brisket reaches the desired temperature, remove it from the smoker and wrap it in aluminum foil. Place it in an insulated cooler or a warm place and let it rest for at least 1 hour. This allows the juices to redistribute and the meat to become even more tender.