I know, smoking brisket can be intimidating. There's the fear of completely ruining it and ending up with something inedible and wasted. But don't worry, it's really not that hard! With a little time and attention to detail, you can totally knock it out of the park. I've only smoked around 8-10 briskets, but I've learned A LOT so far. And although my results probably aren't exactly Texas BBQ quality (I'll get there!), they are still very tasty!
Here are some things I learned:
Give your brisket 2-3 days to thaw in the refrigerator.
Simpler is better when it comes to seasonings and rubs. The recipe I use is linked below and is incredibly simple. It is a Texas style brisket. Since Texas KNOWS their brisket, I feel confident following suit :)
My brisket usually takes a little longer than what I estimate it should. Always give yourself plenty of time to prep, smoke, and rest your brisket. Otherwise you may be up all night tending the smoker ;) I would know.
I always feel tempted to open the smoker door and peek at what is happening. I have to tell myself not to because it causes the smoker to have a huge drop in temp and can slow the process down. Consistent temp is key for perfect brisket.
Since the temp of the meat does have to be monitored (so the meat can be wrapped in butcher paper or foil at 160 degrees and taken off the smoker at 200ish degrees), I struggle with guessing when to open the smoker and use my meat thermometer to check the temp. I decided to invest in a wireless thermometer that can stay inside the meat and show me the temp outside the smoker. This allows me to track the temp of the meat the whole time without guessing when to open the door and check manually. It also ensures that I can take the proper steps at the exact temp that I should be.
Resting the meat is SO important and should not be skipped. Do not rest the brisket for any less than 1 hour, but 2-3 is even better. I use a cooler to rest my meat in since it helps to hold the temp. Simply leave the brisket wrapped in butcher paper or foil and place into a cooler with a towel on the bottom and lay a towel over top of the meat. Leave until ready to slice and serve an hour or more later. It will still be plenty hot!
Always remember to slice AGAINST the grain. You may have to slice into the brisket to take a look at which way the grain is running and then decide which direction to cut it.
Learning to smoke meat takes TIME! So don't be disappointed if your first try isn't perfect. There will always be something to tweak or adjust.
Have fun and enjoy! Either way, you will end up with something unique and tasty even if it's not perfect :)
Play around and see what works best for you! We always have brisket available at the farm store and offer a couple different options. We have both 'flats' and 'points,' which refer to the specific part of the brisket. The flat is a fairly flat and uniform rectangle and is leaner than the point, but does have a fat layer on top. The point is a bit thicker, but smaller overall and is usually triangular shaped. It has more marbling throughout. I've used both and honestly don't have a preference. The flat is a bit easier for slicing, though. A whole brisket is called a 'packer brisket.' We can also have our butcher leave our brisket whole upon request, so let us know if that is something you'd like!
Either way, you can't go wrong when you've got meat on the smoker :)
Enjoy!
Here's the link to the recipe I use. Give it a shot! >>> Simple Smoked Brisket
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