Hey, we are going to tell you How to Smoke a Beef Brisket In a Smoker. If you read this post and follow these steps perfectly, you can smoke a beef brisket like a pro.
Let me tell you a story that will take you to a world of sugar, spice, and everything nice. Just imagine a Sunday morning, no fear of getting late for office, no work, no traffic; a day only to eat and repeat. Now, who’s up for some tasty beef brisket on such morning? Or noon? Or maybe at supper too?
So, last week my brother was talking about a restaurant that has this item- smoked beef brisket. I checked out the restaurant, read some reviews and saw some photos of it. My! some real juicy spicy chunk it was- felt as if it was staring at me right back. I really wanted to give it a try.
Now, one would say it’s a hassle to smoke a beef brisket with all those preparations and cooking time. I would say putting up your dress, makeup, getting your car out is more inconvenient than marinating the Brisket and then putting it up on the smoker. Come ‘on, you are in your comfort zone the whole time, at your home – how do you want to beat that?
To get the best brisket, find a grocery store or butcher that sells you the well-maintained and exercised breast section of the cow, which has a lot of connective tissue. Now, brisket with connective tissues is trickier to cook, where it gets tough when cooked quickly and really soft when cooked with low heat that melts in your mouth. We need to follow the “low and slow” method to smoke the brisket so that it turns out to be extremely tender and incredibly juicy, not to forget- flavorful too.
Brisket is the bomb and the secret to making it really good is soon to be revealed, but before that having all the ingredients ready would make the cooking process a whole lot easier and quicker.
- Beef Brisket: 10lb
- Brown sugar: 1/4 cup
- Onion powder: 1 teaspoon
- Garlic powder: 1 Tablespoon
- Smoked paprika: 1 Tablespoon
- Seasoning salt: 2 teaspoons
- Ground black pepper: 2 teaspoons
- Oregano leaves dried: 1 teaspoon
- Cumin: 1/2 teaspoon, and
- A heart full of love!
Total time: 14 hours and 45 minutes, where
45 minutes: Prepping time
14 hours: Cooking Time
Serving size: 12
Let’s Start How to Smoke a Beef Brisket
First, Prep the Brisket
hey wait, if you don’t know how to use an offset smoker then you must read the post before reading this.To perfectly fit the grill, you will be needing 10/12 pound of brisket. Now cut off any “fat cap” from the top of the brisket leaving only ¼”-thick layer of fat so that it keeps the meat moist throughout the long 14 hours cooking process. Sprinkle some of the rub (onion, garlic, salt, ground black pepper, oregano, cumin, brown sugar, and smoked paprika on both sides of the meat. You have two choices now! Either you can cook it immediately or let it sit for several hours in the fridge so that the rub gets absorbed by the meat completely.
Second, Prepare Your Cooker to Smoke
Brisket takes long hours of cooking time so you have to be patient (all good things to those who wait)! Use a drip pan full of water and put it directly under the meat to get a stabilized temperature. Now you have to soak a few handfuls of large wood chunks in warm water for half-an-hour before positioning it on top of the coals.
Third, Smoke the Brisket
Again sorry for stopping you here. I stopped you here because most people choose the wrong smoker. You can check the list where we reviewed 10 best offset smoker. If your smoker listed then you are lucky one 😉
let’s start again, Now it’s a tricky process and you have to be attentive here. Place the brisket in such a way that the fat side of the meat is facing up on the top rails. Use vents to control the temperature and bring it up to 225°F. Cover the lid of the smoker. (Quick Tip: If your grill doesn’t have the temperature meter, purchase a BBQ thermometer (digital one) to monitor the temperature. It is really important to know the temperature of your grill when you are smoking).
Go with the Golden Rule of Smoking, “Low and Slow”
Monitor the temperature once in an hour; you have to keep it close to 225°F as much as possible. DON’T open the lid just to see whether it’s cooked, you will lose the smoke. Add charcoal or soaked wood chips to your smoker accordingly and maintain the temperature.
Don’t Panic if the Brisket’s Internal Temperature Rises
During the process when the brisket’s surface evaporates, its internal temperature may rise up to 150°F. I have two suggestions here; you can wait and the temperature will stabilize by itself or you can use 2 sheets of aluminum foil (which is heavy), added with a half cup of apple juice and use it to wrap the brisket tightly. Either way, the temperature will get back to 225°F.
Let’s watch A Video How to Smoke a Beef Brisket In a Smoker
The Final Test
Did you enjoy this article How to Smoke a Beef Brisket In a Smoker? if you enjoy let me know.
If you ask me about the ideal temperature that results in a tender, juicy, mouth-watering brisket, then I would say its 195°F. Remember that even after you have removed the brisket from the grill the temperature of the meat can still raise by 10°. NEVER overcook your brisket; this will result in a chewy, dry meat which you don’t want after these whole long hours of cooking. So, yes, it’s a bit of a trial and error method to get the perfect temperature. However, if you want to test whether your brisket is cooked, use the “feel” method: here uses a small fork and push it inside the meat, if it twists in easily- the deed is done.
So fellas make your Sunday a Funday- smoke some brisket with this amazing easy recipe and let me know how it tastes!