How to Smoke Brisket for Beginners: A Step-by-Step Guide
Are you ready to take your brisket to the next level? We’ve got you covered.
Are you interested in smoking brisket but don't know where to start? This step-by-step guide will show you how to smoke brisket like a pro! We'll cover everything from selecting the right brisket to preparing it for smoking. So whether you're a beginner or an experienced smoker, this guide has something for you. Let's get started!
Brisket is a tough cut of meat, so it benefits from long, slow cooking at low temperatures. This allows the connective tissue to break down, making the brisket tender and juicy. Smoking is the perfect method for cooking brisket because it adds incredible smoky wood flavour and prevents the meat from drying out.
When choosing a brisket, look for one that has good marbling—this means there's a good ratio of fat to lean meat. The fat will help keep the brisket moist during smoking and fat = flavour, so don't be afraid to select a brisket with a generous amount of fat.
Now that you've selected the perfect brisket, it's time to prepare it for smoking. The first step is to trim the fat. You don't need to remove all of the fat, but you should trim away any large pieces. This will help ensure that the brisket cooks evenly.
Once you've trimmed the fat, it's time to season the brisket. There are many different ways to season brisket, in today’s cook we are using 2 rubs that pair perfectly with brisket.
We will begin with a base layer of Kosmos Q ‘The Best’ Prime Steak. Ensure you cover all of the edges and both sides. Next we will add a layer of Flaming Coals Bovine Espresso for an incredible bark.
If you don’t have these rubs, a simple combination of salt, pepper, and garlic powder is always a good place to start. Be sure to generously coat both sides of the brisket with your seasoning blend.
Allow the rubs to sit for about 20-30 minutes to allow them to penetrate the brisket.
While the brisket is sitting, now is the perfect time to prepare your smoker, in today’s cook we are using the Flaming Coals Gravity Feed Smoker. To prepare this unit:
1. Add a 10cm layer of Flaming Coals lump Charcoal into the chute
2. Add a chunk of cherry wood into the chute
3. Repeat 3 more times, this should get you half way up the chute
4. Fill the rest of the chute with lump charcoal
5. Fill your water pan with boiling water
6. Light the charcoal with a Flaming Coals charcoal starter wand
7. Attach the Flaming Coals Tempmaster Pro for temperature control
Now that your brisket is seasoned and ready to go, it's time to smoke it! Smoking brisket is a slow process, so you'll need to be patient. The key is to maintain a consistent temperature throughout the cooking process. We recommend smoking brisket at 225 degrees Fahrenheit.
In today’s cook we are using a Flaming Coals Tempmaster Pro to help regulate the temperature of the smoker throughout the cooking process. The tempmaster pro works by placing a temperature probe inside the smoker to measure the ambient temperature of the pit. This information is sent to a computer that activates the fan module. When the pit is too high in temp, the fan cuts off, when the pit is low, the fan activates. (it’s a little more technical than this - the computer is quite smart and cuts off before you overshoot the desired temperature).
When smoking brisket, it's important to use a flavour of wood chunks that will compliment the meat, in today’s cook we are using a beautiful cherry wood.
Once your smoker is up to temperature, it's time to add the brisket. Place the brisket on the grate fat-side up and close the Flaming Coals Gravity Feed door.
We recommend spritzing the brisket every hour or so with apple juice. This helps to keep the brisket moist and reduces surface temperature to prevent burning.
Smoking brisket is a slow process, so expect it to take several hours. The exact cook time will vary depending on the size and thickness of your brisket, but you should plan on smoking it for at least eight to ten hours.
At the 5 hour mark we tested the internal temperature of the brisket, it was probing at a consistent 150 degrees fahrenheit, so it was time to wrap the brisket. We used Oren pink butchers paper to wrap. Before wrapping we added some Kosmos Q brisket mop sauce for extra flavour.
Now get your wrapped brisket back into the Flaming Coals Gravity Fed Smoker for another 5 hours (or until you believe the brisket is probing like butter).
We have now raised the temperature of the pit from 225 fahrenheit to 250 degrees fahrenheit to help speed up the process.
After roughly 5 hours we probed our brisket, it was reading 195 degree fahrenheit, which is exactly where we wanted it. While temperature is a good guide when cooking barbecue, it’s not the most important indicator of doneness. We like to push the probe in, and feel no resistance. It should be smooth like butter.
If you still have a little resistance, ride it a little longer, but ensure you regularly check. It could only be a matter of minutes before it's taken too far.
Please also remember that the brisket will continue to cook even when taken out of the smoker, it could rise in temp by up to 10 degrees fahrenheit.
Once you pull your brisket from the Flaming Coals Gravity feed smoker, or whatever smoker you are using at home. It’s time to place it in a hot box. If you don’t have one, an esky will do the trick.
You should be letting your brisket rest for at least 1 hour. This will allow the juices to redistribute, resulting in a juicier, more tender brisket.
After your brisket has rested, it's time to slice and serve! Slice the brisket against the grain for maximum tenderness. Serve with your favourite barbecue sauce and enjoy!
That's it—you've now learned how to smoke brisket like a pro! With this step-by-step guide, you'll be able to impress your friends and family with your smoking skills. So fire up that smoker and get cooking! Thanks for reading. We hope you enjoyed this post. If you did, please share it with your friends!
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by: Michael Wilkie
