How do I smoke a mouthwatering brisket?

Deliciously smoky and melt-in-your-mouth tender, our brisket recipe will take your barbecue skills to a whole new level.

You'll need

Items needed to answer the question, How do I smoke a mouthwatering brisket. Items include: Brisket Dry Rub Wood Chunks or Chips

Brisket 1 whole brisket (10-12 pounds)
Dry Rub 1/4 cup (60g)
Wood Chunks or Chips 2 cups (around 500g)

Take note
1. Always exercise caution when working with fire and hot surfaces. 2. Make sure to follow safe food handling practices to prevent foodborne illnesses. 3. Allow enough time for the brisket to cook low and slow to achieve maximum tenderness.

1

Prepare the Brisket

Start by selecting a high-quality brisket from your favorite butcher or grocery store. Look for a brisket that has good marbling and weighs around 10-12 pounds. Trim the excess fat from the surface of the brisket, leaving a thin layer for added flavor. Season the brisket generously with your favorite dry rub, ensuring that all sides are coated evenly.

2

Prep the Smoker

Prepare your smoker by preheating it to a temperature of 225 degrees Fahrenheit (107 degrees Celsius). Use a combination of charcoal and wood chunks or chips for a flavorful smoke. Soak the wood chips or chunks in water for at least 30 minutes to prevent them from burning too quickly. Once the smoker is hot and the wood is ready, you're good to go!

3

Smoke the Brisket

Place the seasoned brisket directly onto the smoker grates, fat side up. Close the lid of the smoker and let the magic happen! Maintain a consistent temperature of 225-250 degrees Fahrenheit (107-121 degrees Celsius) throughout the cooking process. This low and slow cooking method will infuse the brisket with delicious smoky flavor.

4

Patience is Key

Smoking a brisket takes time, so be patient! Plan for approximately 1.5 hours of cooking time per pound of brisket. This means a 10-pound brisket will take around 15 hours to cook. Avoid opening the smoker too often as it can cause temperature fluctuations and increase the cooking time. Sit back, relax, and let the smoker do its thing!

5

Check for Doneness

After the brisket has been cooking for several hours, it's time to start checking for doneness. You can use a meat thermometer to monitor the internal temperature of the brisket. For melt-in-your-mouth tenderness, aim for an internal temperature of around 195-205 degrees Fahrenheit (90-96 degrees Celsius). Insert the thermometer into the thickest part of the brisket without touching the bone for an accurate reading.

6

Rest and Slice

Once the brisket reaches the desired temperature, carefully remove it from the smoker and let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful brisket. Slice the brisket against the grain into thin slices for maximum tenderness.