How many of you have wanted to create your own brisket masterpiece at home but have had no idea on how to go about it? Well, we’ve been there, and now we’re here to help! We’ve put together the simplest “how-to” guide on how to smoke a brisket. This will ease your mind and satisfy your taste buds. You’re welcome.
1. Choosing a Brisket
There are a couple necessary details you need to pay attention to when you are picking out a brisket, and they are as follows:
1) Make sure that your brisket is at least 8-10 pounds.
2) There is this thing called a “fat cap” that is on top of the brisket, and this fat ensures that your meat will stay moist while it is being cooked all day. You should trim the fat cap down to be 1/4 to 1/3 inches thick!
3) Your meat should be a deep red color to ensure that it is fresh.
4) Before you buy your brisket, make sure to pick up the meat and see if it has a little bit of give to it, this will make sure that it is fresh. If it is not able to bend a little, then that means that it is an older brisket.
5) Lastly, if you have the choice between a Choice or Select brisket, pick the Choice option! This option is fresher and of better quality than a select option.
2. Prepare Your Meat!
So now that you’re an expert on finding the perfect brisket, it’s time to prepare your meat! You have a couple different options now when it comes to preparation. You can either use a dry rub or you can marinade! So depending on your preference, you can go a couple different routes! Check out our Pinterest board for some marinade and rub recipes! First, rinse your brisket with lukewarm water and dry with a paper towel. Next, apply a light cooking oil to the entire brisket, reaching every spot, but make sure that there is not too much oil and that it is not dripping! After you’re done with your marinade and/or rub, wrap up your brisket in a aluminum foil and let it sit overnight!
3. Smoke Your Brisket
Now this is the fun part…the waiting game! Fire up your grill to 225 degrees F and set your brisket fat side up. From here, this is where it gets a little tricky, because you have to allow your brisket to cook for a long time (some have taken up to 20 hours if it isn’t wrapped in foil) until it reaches 195 degrees F. A helpful tip: cook your brisket an hour and a half for every pound that it weighs. So grab a grilling thermometer and monitor your brisket throughout the day.
4. Getting Past the Stall
There is this thing called “the stall” that happens when you smoke your brisket is probably the most frustrating and dreaded part of grilling. BUT, it will happen, so let’s talk about it. There will be a period of time where your brisket will stay at 150 degrees F for an extended period time, hence, “a stall.” However, there is a solution to this problem! When you experience the stall, take your brisket and wrap it in two sheets of aluminum foil and a 1/2 cup of apple juice and turn up your grill again to 225 degrees F. After doing this, you will be on your way to being done in no time! Also, if you don’t want to wrap your brisket to get past the stall and you want to wait it out, that’s perfectly fine! Either way, both ways will create a delicious brisket!
5. Check That It’s Done!
The ideal temperature of your brisket should be 195 degrees F! Another way to check and see if your bbq is done is to stick a fork in the middle of your brisket and twist it. If it twists easily, you’re done! After, you’re completely done cooking let your brisket sit for 10 minutes,slice against the grain, and serve it up!
Get out there and master smoking a brisket and make the next cookout one to remember! Also, don’t forget to visit our Pinterest page and follow us for some further brisket inspiration!