Smoking a brisket is a labour of love that results in one of the most tender, flavour-packed pieces of meat you can prepare. It requires patience, the correct technique, and the perfect balance of heat and time to achieve the coveted melt-in-your-mouth texture.
Whether you're a BBQ enthusiast or a first-timer, this step-by-step guide will walk you through everything you need to know to smoke the perfect brisket.
Equipment Needed:
Smoker or BBQ with indirect heat setup
Meat thermometer (essential for accuracy)
Butcher paper or foil (for wrapping)
Basting spray bottle (with apple cider vinegar or water)
Tongs and gloves for handling the brisket
Smoked Brisket Recipe: Tender, Juicy, and Full of Flavor
Trim excess fat from the brisket, leaving about 1/4-inch on the fat cap to help retain moisture during cooking. Apply a thin layer of mustard over the entire surface to act as a binder for the seasoning. Generously coat the brisket with the dry rub mixture, ensuring an even layer. Press the rub firmly into the meat to help it adhere and develop a flavourful bark while smoking.
Preheat the Smoker
While the brisket rests, preheat the smoker to 110°C to ensure a consistent, low-temperature cooking environment. If using a charcoal grill, set it up for indirect cooking by placing coals on one side and leaving space for the brisket on the other. Add wood chips or chunks to the coals to enhance the smoky flavour. Hickory or oak provide a mild yet rich taste that complements the beef.
Smoke the Brisket
Place the seasoned brisket in the smoker, fat side up, ensuring the fat cap faces the heat source. Close the lid and allow the brisket to cook undisturbed for 3-4 hours, maintaining a steady temperature. After a few hours, spritz the brisket lightly with apple cider vinegar or water to keep the surface moist, though this step is optional. Avoid frequently opening the smoker, as it causes heat loss and prolongs the cooking process.
Wrap the Brisket (The Texas Crutch)
Monitor the brisket’s internal temperature. Once it reaches 70°C, wrap it tightly in butcher paper or foil to retain moisture and accelerate cooking. Return the wrapped brisket to the smoker and continue cooking until it reaches an internal temperature of 93°C. This step helps tenderize the meat while maintaining its juiciness. Depending on the size of the brisket, this phase can take 5-6 hours.
Rest the Brisket
Once the brisket reaches the target temperature, remove it from the smoker and let it rest for at least 30 minutes, though ideally 1-2 hours. Resting allows the juices to redistribute evenly, ensuring a moist and tender bite in every slice. Keep the brisket wrapped and place it in a warm area or an insulated cooler to preserve heat during the resting period.
Slice and Serve
Unwrap the brisket and place it on a cutting board. Slice the brisket against the grain to maximize tenderness, starting with the flat (leaner) portion before moving to the point (fattier section). A 5-6kg brisket typically serves 10-15 people with standard portions or 8-12 people with generous servings. Serve the smoked brisket with classic BBQ sides such as coleslaw, baked beans, or cornbread for a complete meal.
Recipe Note
Serving it Up
Smoking the perfect brisket is a rewarding process that requires time, care, and attention to detail. With the proper preparation and techniques, you can produce a brisket that is tender, smoky, and flavoured. Whether hosting a BBQ or enjoying a meal at home, this brisket recipe will impress. Happy smoking!
Note: Nutritional values are approximate and may vary based on portion size and specific ingredients.
