Are you looking for the best way of how to smoke a brisket? We will guide you through all of the step-by-step here!
Smoking a brisket differs from hand to hand. That statement comes, of course, from personal experience.
As you know, there can be two people following the same recipe and guidelines and still get different results and tastes.
Now, what we’re going to present in this article are a few steps to make sure your brisket tastes really good at the end.
If you are ready to smoke some fine brisket, go ahead and read on!
How to Smoke a Brisket
Here are the easy-to-follow step-by-step of how to smoke a brisket to perfection this time and every time:
1. Prep your brisket
First of all, get yourself a brisket. You would want to choose one which is around 10 to 12 pounds. This is the ideal weight for a perfect brisket.
Then, you will need to cut off all the extra fat on the top, but make sure you keep some amount of fat left on the brisket. This will ensure that there’s enough moisture on the meat when you start smoking it.
Take your rub and spread it evenly all over the brisket. Only a few spoons of it will do.
As soon as you’re done with the rub, you can either move on with the cooking or you can refrigerate for some hours and wait for the meat to absorb the rub.
2. Prepare your smoking cooker
After you are done with preparing the brisket, it is now time to prepare the cooker.
However, if you are also looking forward to buying a great cooker, check out some of the best offset wood smokers here.
Moving on… Make sure you place a drip pan filled with water below the meat to help control the temperature.
If you are doing your cooking outside, set your smoker for a longer smoke.
3. Start the smoking
Let’s start smoking the brisket!
The side on which you left some amount of fat earlier should be placed on the rack.
Close the smoker’s lid and set the temperature to 225 degrees Fahrenheit (107 degrees Celsius). Remember to adjust the ventilators enough for the heat to escape.
If your smoker doesn’t have any temperature gauge, we recommend getting one digital BBQ thermometer for precise cooking.
4. Check it
Even with automatic temperature gauge, it is still very important to keep checking your brisket every hour.
225-degrees F is the best temperature to set it if it’s possible.
There is no need to open the lid in order to check the meat. Only do so if you have to refill wood chips/charcoal to stabilize the heating temperature.
Tip: I like to use the iChef by Maverick thermometer for all of my smoking.
5. Keep a close watch on the stall
The “stall” happens when the brisket’s temperature is around 150-degrees F, causing the meat’s internal temperature to drop flat.
To regain the normal temperature, add some apple juice and wrap the brisket with a couple of aluminium foils, then set the temperature back to 107-degrees C.
That will do the job.
6. Test it
Finally, to test the brisket, you can either do it the old-fashioned way by sticking a fork into the meat or you can check for the temperature.
The perfect temperature should be somewhere around 195-degrees F, and not too much or too less than that.
So that’s about it. That’s all you need to know for preparing a mouth-watering smoked brisket. We hope you enjoyed this short guide and we would also love to see you again next time.
All the best!