First thing if you’re trying to know how to smoke brisket, be very patient! It can’t be done quickly because a special meat part such as brisket, needs a lot of time to be prepared and smoked in the right way. Arm yourself with patience and check out these:
Steps on how to smoke brisket:
1. It’s good to choose either a flat cut or whole piece of meat. But if you’re after more meat choose the flat cut because it has less fat. Also, if you choose a cut it’s very good for slicing since it has a great grain in this form; the best result can be seen when the brisket is done – you’ll make slices much easier over the grain.
2. Meat stock is the next step. Put as much as meat stock as possible into the meat. Logic conclusion: the more broth you put, the meat will have that super juicy taste. Use just a little bit of dry rub to pour over both sides of the meat.
3. In this step aluminium foil is your best friend: cover the meat and put it over night into the fridge – let the meat inject all the moist.
4. Next day prepare your smoker – we suggest hickory wood due to its sweet smoke.
5. The perfect temperature is somewhere around 220 degrees. Why? Because the internal meat heat should be somewhere around 200 degrees.
6. Right time to cook the brisket is somewhere around 10-12 hours. But we want you to remember: internal meat temperature must be 200 degrees. If you’re not sure of the temperature, buy a meat thermometer and use it!
7. Next piece of advice, half way through smoking take out the meat and pours a big cup of broth on the meat sides. In this way you won’t damage the dry rub. After this rap the meat into the aluminium foils to prevent the broth leaking around. Return the meat back to the smoker.
8. When the desired temperature is achieved take out the meat and let it stay in the foil for 2 hours maximum. (The juice will completely soak in the meat this way).
9. You might have a problem with unwrapping the meat, but believe us that’s it’ll be worth it. Unwrap it and look for the grain. And try to cut the brisket across the grain so the slices don’t fall apart – of course, you should use a very sharp knife so you don’t tear your great pieces!
10. And in the end: enjoy! Please try the brisket without any sauces so you can get that clean meat taste first and enjoy it. Then, you can add any sauce, maybe something for a barbecue that you prefer.
Bon appetite!
That’s all about how to smoke brisket! Please share with your friends, family and colleagues!
