Smoking a beef brisket can be an intimidating endeavor for any backyard pitmaster. Getting that gorgeous bark formation, smoking evenly throughout, and achieving tender, juicy meat takes patience and know-how. However, with the right techniques, even a beginner can achieve brisket greatness.
In this complete guide, we will cover everything you need to know to smoke the perfect brisket, including prep, trimming, seasoning, smoking times, temperatures, wrapping methods and more. Let’s get smoking!
An Overview of Beef Brisket
Brisket comes from the chest region of the cow, specifically the pectoral muscles that support around 60% of the animal’s body weight. It contains a lot of connective tissue which must break down during the low and slow smoking process to become tender.
A full brisket consists of two distinct muscles – the flat and the point. The flat is leaner, while the point contains more marbling or intramuscular fat. Many Texas-style joints serve fatty brisket from the point and lean brisket from the flat.
When buying a brisket look for a well-marbled whole packer brisket with both the flat and point intact. Higher grades like Prime or Wagyu will have more fat and flavor. Allow around 1/2 pound per person.
Preparing and Trimming the Brisket
Proper trimming of fat and silver skin is crucial for even cooking. Spend 20-30 minutes trimming excess hard fat and silver skin from the flat and point. Leave about 1⁄4 inch of fat cap. Square off the flat so it cooks evenly.
Trimming a cold brisket is easier. Watch tutorial videos if needed – a well-trimmed brisket is key.
Seasoning the Brisket
For authentic Texas-style brisket, all you need is coarse salt and pepper. Apply an even layer over all surfaces.
For a bit more flavor, add garlic powder. Some pitmasters slather mustard or sauce first to help the rub adhere.
Selecting the Best Smoking Wood
Oak is the quintessential wood for smoking brisket, with other fruit woods like apple, cherry or pecan also being excellent options. Avoid heavy woods like mesquite, which can overpower the meat. A mix of woods can provide a balanced smoke flavor.
How Long to Smoke a Brisket – Temps and Timeline
Smoking a brisket can take 12-18 hours depending on size. It happens in 3 phases:
Initial Smoking (6-8 hours)
- 225-250°F indirect heat
- No peeking!
- Target internal temp 165°F
Wrapping (5-8 hours)
- The “Texas Crutch”
- Wraps at 165°F stall
- Foil or butcher paper
- Back in smoker till 205°F
Resting (1-2 hours)
- Wrapped in cooler
- Allows juices to redistribute
Cooking times vary depending on brisket size and stall duration. Use a meat thermometer and cook to proper internal temperatures.
Quick Guide Per Pound:
- 225°F unwrapped: 1.5 hours per lb
- 225°F wrapped at 165°F: 1 hour per lb
- 250°F wrapped in foil: 45 mins per lb
Wrapping in foil at 165°F can cut several hours off the cook time. Let it smoke unwrapped for 5-6 hours first for good bark development.
Wrapping the Brisket
Wrapping the brisket during the stall at around 160-165°F internal temp is crucial. The evaporating moisture stalls the temperature rise. Wrapping helps push through this.
Butcher paper is the traditional choice, but foil works too. Wrap up tightly, return to the smoker and continue cooking until 205°F internal temp.
Wrapping concentrates the heat and moisture for tender, juicy meat. Just remember to still let it get a good smoke for 5-6 hours unwrapped first.
Resting and Slicing the Brisket
NEVER skip the resting step. Keep wrapped for at least an hour, or hold wrapped in a cooler for up to 6 hours. This allows the juices to redistribute.
When slicing, separate the point and flat and slice each against the grain. A sharp knife helps create clean cuts.
Serve fatty and lean brisket slices and let guests choose their preference.
Extra Tips for Perfection
- Use a water pan for moisture regulation
- Rotate if sides cook unevenly
- Mix rub in advance
- Choose an even packer brisket
- Spritz hourly until wrapped
- Rest 1-2 hours minimum
Master the Art of Smoked Brisket
With the right techniques, equipment and patience, smoking incredible brisket at home is totally achievable. From trim to carve, follow the steps above for your best brisket yet.
Tools Needed to Smoke Brisket
I have linked the products that I use when smoking my brisket below so you can see exactly what I’m using at home. Not all of these are necessary, but after smoking a bunch of briskets, I have found they make the job a lot easier!
- Smoker. I like to use my CampChef Woodwind Pro, but any variety that can hold a steady temperature of 225 degrees F will work great.
- Large Cutting Board. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. I love this large, grooved cutting board so I have room to work when it’s time to slice.
- Meat Thermometer. The Thermapen ONE from Thermoworks is the perfect thermometer for this brisket, but any reliable thermometer will do.
- Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall.
- Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.
I have a full write up about choosing the perfect brisket in my Brisket 101 post, but here are the basics:
- What cut? Plan on purchasing a whole packer brisket with both the point and flat muscle included.
- What to look for. The grade of your meat matters, prime beef will have more fat marbling. (This means more flavor and juiciness than a choice graded brisket!).
- How much brisket to buy. Buy about ½ pound (or more) of brisket per person you are serving.
What to Serve with Smoked Brisket
In Texas joints when you order, you can request fatty or lean brisket. The fatty is the point and the lean is the flat. I like to tell my guests which slices are which so they can pick their favorite. The fatty is my personal preference, but I always grab a slice of the lean too because it has such an amazing smoke flavor!
For an even more traditional experience, serve on a platter with butcher paper, lots of pickles, white bread, picked red onions, and pickled jalapenos. Sauce on the side. Always.
EASY smoked brisket recipe to nail it your first time
FAQ
How long does it take to smoke a brisket at 225?
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Traeger Grillshttps://www.traeger.comHow to Smoke a Brisket – Traeger GrillsHow Long To Smoke A Brisket. Every animal is different; there’s no exact universal algorithm for every cut. However, you can use weight to estimate your brisket…
What is the 3 2 1 rule for brisket?
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1. 3 Hours Unwrapped:Start by smoking the brisket at 225°F (107°C) for 3 hours, leaving it unwrapped to develop a flavorful bark.
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2. 2 Hours Wrapped:After 3 hours, wrap the brisket in foil and continue smoking for another 2 hours at 225°F (107°C). This stage allows the brisket to become more tender and moist.
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3. 1 Hour Unwrapped:Finally, unwrap the brisket and cook it for 1 more hour at 225°F (107°C) to crisp up the bark.
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4. Rest:Allow the brisket to rest for at least 30 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy final product.
How do you smoke a brisket so it is tender?
Preheat your smoker for 250-265F with some added Post Oak wood chunks or chips for extra smoke flavor. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165, get ready to wrap in butcher paper.
Do you flip brisket when smoking?
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Even Heat Distribution:Smoker airflow can be uneven, causing one side of the brisket to dry out more than the other. Flipping helps distribute heat more evenly.
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Prevent Drying:Exposure to the hottest part of the smoker for the entire cooking time can lead to drying, especially on the side facing the heat source.
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Maximize Bark Development:Flipping can help the brisket achieve a uniform bark.
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Utilize the Fat Cap:If you’re cooking fat side down, flipping allows the fat to render and protect the meat from drying.