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aaron@thesmokerking.com
How to Smoke a Beef Brisket: BBQ Brisket Recipe
Meadow Creek Smokers and Grills: A full line of
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A beef brisket is known as one of the toughest parts of a cow you can put on
your smoker, though when prepared and cooked correctly it can be the best
tasting and most tender meat you will ever eat. In this section, I will teach
you how to choose, prepare, and barbeque a beef brisket, Texas style, so you can
impress your friends the next time you BBQ! Enjoy this BBQ Brisket Recipe
CHOOSING A BRISKET
The picture shows a
trimmed, Choice Grade beef brisket. A beef brisket is composed of two parts, the
flat and the point. The flat section usually has less fat on it while the point
should have considerably more. The fat on top of the brisket is called the "fat
cap" and should be white. The thickness of the fat cap varies, but ultimately
you want it to be about 1/4 of an inch thick. Thicker is ok because you can trim
it down. When purchasing a beef brisket, make sure the meat is a deep red color,
which will represent freshness, and make sure it has plenty of fat incorporated
throughout the meat, not just on top. The combination of the deep red color and
the white fat of a brisket is called marbling, and it is the key to choosing a
good brisket to BBQ. The marbling will resemble the same patterns you see when
looking at a slab of marble. The fat looks like veins running throughout the
meat. Since the brisket is such a thick cut of meat, the fat located throughout
the meat will help to keep the beef brisket moist while smoking.
Make sure the brisket has not been frozen. A frozen brisket may not display a
deep red color, the fat may be darker instead of white, and the brisket will not
turn out as tender and juicy as a fresh one after smoking it. You may have
trouble finding a brisket that hasn't been frozen - just make sure it is fresh.
When I choose a brisket, I lift the brisket in the middle to see how limber it
is. I have seen briskets that are stiff as a board, and some that bend over each
side of my hand. The stiff ones have probably been frozen or they can be tough.
I have noticed that a stiff brisket may not be as tender as a limber brisket.
Some people disagree with this test, but I am a firm believer because of the
results I get.
The weight of the brisket should be between 8 to 12 pounds. A larger brisket
takes longer to cook, and the flat may become tougher because of the longer
cooking time. The flat is thin and tends to cook faster.
PREPARING THE BRISKET
For this BBQ brisket
recipe, I start my preparation process the night before I want to smoke the
brisket. First, make sure you have plenty of work space and a clean area to
prepare the brisket on. The brisket should have fat on it no more than 1/4 inch
thick. Thicker fat will not allow the smoke to penetrate into the meat located
under the fat. If the fat is too thick, trim it down until you reach the
1/4-inch thickness. Use a sharp knife and be careful.
After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky surface on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion
of the meat, including the fat, so that it covers the brisket nicely. You do not
want the mustard layer to be too thick; it should be just enough to create a
paste for the rub to stick to.
I chose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 of an inch deep into the meat. You
should use whichever method you like best, but I am going to describe the rub
method. Marinade and rub recipes can be found by clicking on either of the
links.
After fully covering the brisket in mustard, apply the rub on the brisket. When
done correctly, the rub should form an evenly distributed layer of seasoning on
the brisket. Use a little mustard at a time and rub it all over the brisket
until it is fully covered - like you are painting the brisket.
Wrap the prepared brisket in Cling wrap, or a similar material, to seal it, and
then refrigerate it overnight.
Smoking a Beef Brisket
Take the brisket out of
the refrigerator one to two hours before you want to put it on the smoker. Place
the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.
I use a wood smoker with a firebox to provide indirect heat for outdoor cooking.
I have found this method to be the best, but there are many more smokers
available to choose from such as water smokers, propane smokers, and charcoal
smokers that also do a great job.
I use mesquite for smoking briskets because it provides a delicious smoke
flavor, burns hotter so less wood is used, and that is how we do it in Texas.
Many people do not use mesquite, which is fine, and I have included a section
for wood selection to provide you with information about the different types of
wood that are good to use for smoking purposes.
To achieve the best results, I cook the beef brisket at 225 degrees for about 1
hour and 15 minutes per pound. Many variables also affect cooking time and
temperature such as how many times the smoker is opened, how close the brisket
is to the fire box, the thickness of the brisket, etc, but sticking to 225
degrees/1 hr. 15 mn. will work well for you. Many people believe that when the
internal temperature of the brisket reaches 180 degrees, it is done. This is
both true and false. When the internal temperature of the brisket is around 180,
the fat in the brisket really begins to melt. The brisket will maintain this
temperature for a while because the melting fat helps cool it. Cooking through
this point adds to the tenderness you will achieve when it is done.
I always use a mop sauce to baste the brisket while it is smoking. This will
keep the outside of the brisket moist and tender. It is important to keep the
lid closed while smoking the brisket to reduce heat loss and maintain a constant
temperature, so I baste the brisket with the mop sauce about every 45 minutes to
1 hour.
A great way to keep briskets moist while smoking them is to use 3/4 apple juice
mixed with 1/4 cooking oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply spray it on the brisket.
After 5 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at
225 degrees for the remaining cook time. I rarely use this method because I
enjoy smoking the brisket for the full time, but I have used it, and it works.
Some people do not have all day to baby a smoker. Don't be afraid to finish it
in the oven, it will work just fine.
SLICING THE BRISKET
ALWAYS slice the brisket
against the grain. Doing this will make the cuts of meet very tender. To do
this, remove some fat from the top of the brisket to see the direction of the
grain in the meat, and slice against it.
I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it
is separated. The point is a little harder to correctly slice because the grain
in it runs in different directions. After some practice at carving the brisket,
you will know which direction the grain runs, and you will find it much easier.
Add your favorite barbeque sauce.
Perfect your smoking techniques, and you will win a barbeque competition in no
time! If you have questions about this BBQ brisket recipe, let me know at
aaron@thesmokerking.com
I have a Masterbuilt electric smoker i have done chicken
brisket pork shoulders next is ribs but everything turns out great when i do it
awesome
Got a Masterbuilt also for Christmas couple a years back
from Bass Pro and like it. Just a little small but perfect for the little woman
and I. Smoked a 14lbr, brisket that is, yesterday, my best yet. Had to cram it
in there, it was smashed against the door. Rub with mustard sauce first then dry
rub over night in the fridge. Stuck it with the i-grill thermometer till it
reached 180 in the point, don't stick it in the fat, moped it with apple cider
and dry rub combo only four times,
same in the juice pan, smoked with cherry apple hickory chips (what I had left over) for 10 1/2 hours. I use a lot of wine when I smoke, never in the recipes! It turned out pretty good I must admit.
Gonna buy a bigger
smoker this year (FEC by Cookshack) pellet cooker, or Southern Pride wood w/gas
assist. Cant wait! Smoke on my brothers!
I'm putting 3 - 7lb Briskets in my smoker, still 1hr & 15
minutes per pound (21lbs) or 1 hr 15 minutes per lb 1 brisket (7lbs)?
Thanks for your help!
Should you soak the wood/chips before
using?
Yes
you should soak some of them so the smell permeates the meat and keeps them from
burning. That meat looks GREAT! Soak them for a while.
Yes, the steam generated by the heat will saturate the
flavor better..
Alot of turkey smoking going on. Try this
tip....leave your turkey about 1/4 they way still frozen (middle) when placed in
the smoker. This makes for very moist and tender turkey when it comes out. Use
your themometer for inside temperature. 165 degrees is perfect. Meat might
appear pink but due to a chemical reaction with the smoke. Brining is also a
great way to impart flavor overnight.
You can brine, inject or whatever you prefer first, then 2
hours before smoking place breast side down on a bag of ice in a large bowl,
then stick another bag of ice in the cavity only against the breast so that the
breast meat is sandwiched between bags of ice. Almost freezing the breast meat.
Then when smoked, the dark and white meat reach their optimum temps almost
simultaneously.
Also, rubbing the skin with a light coating of Corn Starch or adding some Corn
Starch to your rub makes the skin Extra Crispy.
Thanks for all the great ideas
everyone...just threw on a 7 1/2lb brisket on....should be done by 6! I am eager
to keep coming back and trying out the different mops and rubs on my next go
around with the briskets!
I have been smoking babby backs for 15
yrs, sour mash barrel lids soaked in evans for 2 yr , with raspberry juice& a
shot of evans in it, season with canadian stake seasoning. 2: 30 - 2:45 min,
depending on weather. you will like them.
