There is nothing like the taste you experience when you eat well-smoked bristle. Have you ever tasted the intense flavour and would like to make it at the kitchen table? If yes, then you’ve arrived at the right spot because here you’ll learn to prepare the most delicious smoking brisket recipe just like an expert!

What is Meat Smoking?

Smoking meat is an extremely popular and widely used cooking method. It entails placing a slice of meat inside a jar which is filled with smoke and a slow-burning flame for a long time. This slow, low method of cooking imparts a smoky flavour to the meat that no other cooking method can.

Smoking meat requires cooking at temperatures between 200 and 225 degrees Celsius. The temperature varies based on the type of meat being smoked. Smoking time can also vary depending on the kind of meat, its size, length, and preferred doneness.

What You Need to Smoke Brisket

It is recommended to prepare a few basics before smoking the brisket.

The second is clearly the smoker. The majority of smokers can keep temperatures of as high as 215 degrees Celsius, which is perfect for cooking most types of meat.

The second thing you require is a thermometer suitable for smoking meat. It is a smart meat thermometer that can be more efficient at determining your meat’s temperature, ensuring a smooth smoking experience.

Smoked Brisket Ingredients

These are the ingredients required to make a delicious smoked brisket

• 1 entire Brisket (12-14 pounds)
• 5 tablespoons of coarse black pepper
• 2 tablespoons of coarse salt from kosher.
• 2 Tbsp onion powder
• 3 Tbsp mustard yellow (or olive oil)

Instructions

Step 1: Preheat the smoker.

Switch on the smoker and set it to 265°F. Choose the oak option or another hardwood you like.

Step 2: Trim the excess fat on the brisket.

Place the brisket on an even surface so you can use a knife to trim any excess fat. Starting with the fat-rich side, flip the brisket over and begin working on the other side.

Make sure to leave at least 1/4 inch of fat on each side, as this creates an extra layer of protection for the meat as it cooks.

Step 3: Combine the seasoning.

Add your salt, pepper, and onion powder to the small bowl. Rub the brisket using olive oil or yellow mustard. After that, you can coat the brisket with the seasoning mixture.

Step 4: Place the brisket into the smoker.

The brisket should be placed in the smoker with the thicker side facing the firebox. After you close the lid on your smoker, do not open it for 6-8 hours, or until the inside temperature reaches 165 degrees F.

Step 5: Remove the brisket from the smoker.

In 6-8 hours, remove the brisket from its container and set it on a cutting board lined with butcher’s paper. The brisket should be placed in the centre of a piece of paper. The entire brisket should be wrapped in the butcher’s newspaper until completely coated, then folded in half. Be sure the brisket is placed face up, then put it back in the smoker.

Place the brisket in the smoker until its temperature reaches 203 °F. The smoking time is 3-4 hours.

Step 6: Let the brisket rest.

After you have removed the brisket from the grill, allow it to rest. It should rest for an hour before removing it from the wrapper and cutting it.

Tip: click here to learn more about cooking the best brisket.

How Long to Smoke a Brisket

Smokers and grillers who are experts can tell you that a barbecued bristle is “done” when completed.’

To help you better understand how to prepare brisket, smoke it at 225 °F for up to 8 hours. The time of smoking and the temperature setting are ideal for a 12- 13 lb brisket. At this point, the brisket is at its peak when it reaches 160 degrees F.

Note the time that the brisket goes through the stall. This means the temperature stops increasing and stays between 145 and 165°F. Take your time with the process as it is cooking.

The final stage of smoking the brisket, wrapping it in butcher’s paper, will take another 5-8 hours.

The average time to smoke brisket is between 12 and 18 hours, depending on the dimensions and thickness of your brisket. The next phase brings your brisket, which you’ve smoked, to 202 degrees F.

Tip: click here to learn more about smoke brisket flat tailgating temperatures if interested.

Tips for Smoked Brisket Like a Pro

Are you looking to obtain the best results in smoking Brisket? A few tips to help you achieve an incredible result!

Start with the Perfect Brisket

Smoking meat is a process that yields an outcome only as good as the meat’s quality. Learn the distinctions between different types of meats and the qualities to look for to get the ideal cut. The best way to begin is to select a brisket of a particular grade or higher.

Choice-grade brisket has excellent marbling (lean-to-fat ratio). The next step is top grade, with higher marbling. Keep in mind that flavour comes from fat, which is why it helps keep your brisket juicy and delicious.

Trim the Fat

Cutting off fat is a crucial step while preparing your brisket for smoking. Although fat is beneficial, excessive fat may stop it from rendering correctly throughout the smoking process. Check for the fat cap and cut off all fat that is more than 1 inch thick. Limit the thickness of fat to less than 1/4 inch.

Avoid Over-Seasoning

It’s important to season your brisket just before smoking. If you are creating a seasoning mixture, stick to the essentials: salt, pepper, and garlic.

Please do not use excessive amounts of spices, as they could overpower the Brisket’s flavour. Stick to the basics for a better experience. You want to enhance the flavour without overpowering it. Apply it evenly to the brisket, ensuring the sides are well-seasoned and the three spices are evenly coated.

Prepare the Smoker

Smokers should be set to 250-275°F. The smoker can be any wood for smoking; however, oak is a popular selection. You can use any readily available type of wood.

After you’ve reached your ideal smoking temperature, you can slow-smoke it for 8 or 12 hours. The optimal cooking time should be about an hour per pound of meat. Thus, the greater the cut of brisket, the longer it’ll take to smoke.

Smoke With the Fat Side Up

There’s a lot of debate over the best way to place your meat in the upward or downward direction when smoking. For the most flavour and aroma from your smoked brisket, please put it on its fat side and let the fat render into the meat as it cooks.