How do I smoke a mouthwatering brisket bun?

Fire up your smoker and prepare for BBQ heaven. Learn the secrets to smoking the most mouthwatering Brisket Bun that will leave you craving for more.

You'll need

Items needed to answer the question, How do I smoke a mouthwatering Brisket Bun. Items include: Brisket Dry Rub Charcoal Wood Chunks Barbecue Sauce Soft Buns Pickles, Coleslaw, Onions

Brisket 1 high-quality brisket (size of your choice)
Dry Rub As needed (find your favorite recipe or store-bought)
Charcoal A generous amount to fill your smoker
Wood Chunks Enough to provide smoky flavor (mesquite or hickory recommended)
Barbecue Sauce As desired for saucing up your bun
Soft Buns Enough for the number of servings
Pickles, Coleslaw, Onions Optional toppings, as desired

Take note
Before embarking on this smoky journey, please make sure that you have a well-ventilated outdoor area to operate your smoker. Also, remember to exercise caution when handling hot surfaces and open flames. Safety first, barbecue second!

1

Prep the Brisket

Start by selecting a high-quality brisket. Trim off any excess fat, leaving a thin layer for flavor. Season the brisket generously with a dry rub of your choice. Let it sit at room temperature for 30 minutes to allow the flavors to penetrate.

2

Fire up the Smoker

Prepare your smoker for some serious smokin' action! Fill the charcoal tray or firebox with a combination of charcoal and wood chunks for that irresistible smoky flavor. Aim for a temperature of around 225°F (107°C). Remember, slow and steady wins the brisket race!

3

Smokin' Time

Place the seasoned brisket on the smoker rack, fat side up. Close the lid, sit back, and relax while the magic happens. Maintain a consistent temperature throughout the cooking process, adding more charcoal and wood as needed. Plan on smoking the brisket for around 1.5 hours per pound.

4

Wrap it Up

When the internal temperature of the brisket reaches around 165°F (74°C), it's time to wrap it up. Use aluminum foil to create a tightly sealed pouch, ensuring no precious juices escape. This helps to tenderize the meat and lock in the flavors.

5

Rest and Slice

Once the brisket reaches an internal temperature of 195°F (90°C), it's ready to rock and roll! Remove it from the smoker and let it rest for 30 minutes. This allows the juices to redistribute and the flavors to intensify. Then, carefully slice the brisket against the grain for maximum tenderness.

6

Assemble the Brisket Bun

Now it's time to build the ultimate mouthwatering Brisket Bun! Grab a soft bun and slather it with your favorite barbecue sauce. Pile on those juicy slices of smoky brisket, and feel free to customize with some crunchy pickles, tangy coleslaw, or zesty onions. Don't hold back on the deliciousness!