Brisket Smoking Tips and Tricks

Here are 20 do's and don’ts for smoking brisket, and some of the most common mistakes.

1. Do choose a brisket that has good marbling, a thick flat, and a flexible feel. A well-marbled brisket will be juicier and more flavourful, while a thick flat will prevent the meat from drying out. A flexible brisket indicates that the connective tissue has been broken down, making it more tender.

2. Don't buy a brisket that is too lean, too thin, or too stiff. A lean brisket will lack flavour and moisture, while a thin brisket will cook too fast and become tough. A stiff brisket means that the connective tissue is still intact, making it chewy and rubbery.

3. Do trim the excess fat and silver skin from the brisket. You want to leave about 1/4 inch of fat on the fat cap to protect the meat and render during cooking, but you don't want too much fat that will prevent the smoke and rub from penetrating the meat. You also want to remove the silver skin, which is a thin membrane that covers some parts of the brisket, as it will not break down during cooking and will create a barrier between the meat and the smoke.

4. Don't over-trim or under-trim the brisket. If you over-trim the brisket, you will lose some of the flavour and moisture that comes from the fat. If you under-trim the brisket, you will end up with a lot of waste and a greasy finished product.

5. Do use a good quality wood for smoking, such as oak, hickory, mesquite, or cherry. Wood is what gives brisket its distinctive smoky flavour and aroma, so you want to choose a wood that complements the beef. Oak is a classic choice for brisket, as it has a mild and nutty flavour. Hickory is another popular choice, as it has a strong and sweet flavour. Mesquite is a more intense wood, with a spicy and earthy flavour. Cherry is a fruit wood that adds a sweet and fruity flavour to the brisket.

6. Don’t use green or wet wood, or wood that has been treated with chemicals. Green or wet wood will produce thick and bitter smoke that will ruin the brisket. Wood that has been treated with chemicals can release harmful substances into the smoke that can affect the taste and safety of the brisket. You want to use dry and seasoned wood that has been cut and stored properly. Do use a good quality thermometer to monitor both the smoker temperature and the internal temperature of the meat. A thermometer is an essential tool for smoking brisket, as it helps you control your fire and know when your brisket is done. You want to use a dual-probe thermometer that can measure both THE MEAT AND THE SMOKERS TEMPERATURE.

SEASONING

7. Do season the brisket generously with salt, pepper, and other spices of your choice. Salt and pepper are the basic seasonings for brisket, as they enhance the natural flavor of the beef without overpowering it. You can also add other spices such as garlic powder, onion powder, paprika, cumin, or chili powder to create your own rub. Make sure to season both sides of the brisket evenly and pat the rub into the meat.

TEMPERATRUES

8. Do let the brisket come to room temperature before putting it on the smoker. This will help the meat cook more evenly and reduce the cooking time. You can let the brisket sit at room temperature for about an hour after seasoning it.

9. Don’t put a cold brisket on the smoker. If you put a cold brisket on the smoker, it will take longer to cook and may result in uneven doneness. It may also shock the meat and cause it to tighten up and lose moisture.

10. Do preheat your smoker to 225°F and maintain a steady temperature throughout the cook. Brisket is best cooked low and slow at 225°F, as this allows the fat and connective tissue to render and break down, making the meat tender and juicy. You also want to keep a consistent temperature in your smoker, as fluctuations can affect the cooking time and quality of the brisket.

11. Don’t cook your brisket at too high or too low temperature or let your smoker temperature fluctuate too much. If you cook your brisket at too high temperature, you will burn the outside and dry out the inside of the meat. If you cook your brisket at too low temperature, you will extend the cooking time and risk drying out or stalling the meat. If you let your smoker temperature fluctuate too much, you will have an inconsistent cook and may end up with an overcooked or undercooked brisket.

12. Do wrap the brisket in butcher paper or foil after it reaches the stall. The stall is a phenomenon that occurs when the internal temperature of the brisket stops rising, usually around 150°F to 170°F, due to evaporative cooling. Wrapping the brisket in butcher paper or foil will help it overcome the stall by trapping the heat and moisture inside. It will also protect the brisket from drying out or burning on the outside.

13. Don’t wrap the brisket too early or too late. If you wrap the brisket too early, you will prevent the formation of a good bark, which is the dark and crusty layer on the outside of the brisket that adds flavor and texture. If you wrap the brisket too late, you will risk overcooking or drying out the meat. You want to wrap the brisket when it reaches an internal temperature of around 150-160F, or when it has developed a nice bark.

14. Do rest the brisket before slicing and serving. Resting the brisket will allow the juices to redistribute throughout the meat, making it moister and more tender. It will also allow the meat to relax and become easier to slice.

15. Don’t slice or serve the brisket right away. If you slice or serve the brisket right away, you will lose a lot of juices and moisture, making the meat dry and tough. You will also have a harder time slicing the meat, as it will be more tense and fibrous. You want to wait until the brisket has rested properly before slicing and serving it.

16. Do slice the brisket against the grain. Slicing the brisket against the grain will make it more tender and easier to chew, as it will shorten the muscle fibres. You want to slice the brisket thinly, about ¼ inch thick, using a sharp knife or an electric slicer.

MOST COMMON MISTAKES

Here are the five most common mistakes when cooking brisket, based on the web search results:

1. Not picking a brisket with good marbling: Brisket is a tough cut of meat that needs a lot of fat to keep it moist and flavourful during the long cooking process. If you buy a brisket that is too lean, it will dry out and lack flavour. You want to choose a brisket that has good marbling, or the white streaks of fat within the meat, preferably Prime grade or Certified Angus Beef¹.

2. Choosing the wrong cut of brisket: Brisket is composed of two muscles: the flat and the point. The flat is leaner and more uniform, while the point is fattier and more irregular. Depending on how you plan to cook your brisket, you may want to choose one or the other, or buy a whole packer brisket that includes both. For oven-roasting or braising, the flat is usually preferred, as it cooks more evenly and slices neatly. For smoking or barbecue, the point is usually preferred, as it has more flavour and moisture. A whole packer brisket can be used for either method, but it requires more trimming and may cook unevenly¹.

3. Not seasoning the brisket properly: Brisket needs a generous amount of seasoning to enhance its flavour and create a nice bark or crust. You can use a simple salt and pepper rub, or add other spices such as garlic powder, onion powder, paprika, cumin, or chili powder. You want to season both sides of the brisket evenly and pat the rub into the meat. You can also season the brisket ahead of time and let it sit in the fridge for a few hours or overnight to let the salt penetrate deeper into the meat¹².

4. Not using a binder: A binder is a thin layer of paste that helps the rub stick to the meat and prevents it from falling off during cooking. A binder can also add some moisture and flavour to the brisket. The most common binder for brisket is mustard, but you can also use olive oil, water, mayonnaise, ketchup, or hot sauce. You don't need a lot of binder, just enough to coat the brisket lightly before applying the rub²³.

5. Not controlling the temperature: Brisket is best cooked low and slow at around 225°F, whether in the oven, on the stove, or in the smoker. This allows the fat and connective tissue to render and break down, making the meat tender and juicy. You need to monitor both the temperature of your cooking device and the internal temperature of your meat with a good thermometer. You don't want to cook your brisket too fast or too slow, or let your temperature fluctuate too much. You also need to know when your brisket is done, which is usually when it reaches an internal temperature of 195°F to 205°F

BINDER AND RUBS

Here are five basic rubs that are good for brisket, and some pointers on the binder, based on the web search results:

1. Salt and pepper rub: This is the simplest and most classic rub for brisket, as it lets the natural flavour of the beef shine through. All you need is coarse black pepper and coarse salt, in a ratio of 1:1 or 2:1, depending on your preference. You can also add some garlic powder or onion powder for extra flavour. This rub works well with any binder, such as mustard, olive oil, or water.

2. Paprika and garlic rub: This is a slightly more complex rub that adds some colour and spice to the brisket. You need paprika, garlic powder, salt, pepper, and optionally some brown sugar, cumin, or oregano. You can use a ratio of 1/4 cup paprika, 2 tablespoons garlic powder, 1/4 cup salt, 1/2 cup pepper, and 2 tablespoons of any optional ingredient. This rub goes well with a mustard or mayonnaise binder, as they add some tanginess and creaminess to the brisket.

3. Coffee and chili rub: This is a more adventurous rub that adds some depth and heat to the brisket. You need ground coffee, chili powder, brown sugar, salt, pepper, and optionally some smoked paprika or cayenne pepper. You can use a ratio of 1/4 cup ground coffee, 1/4 cup chili powder, 1/4 cup brown sugar, 1/4 cup salt, 1/2 cup pepper, and 2 tablespoons of any optional ingredient. This rub pairs well with a ketchup or hot sauce binder, as they add some sweetness and acidity to the brisket.

4. Herb and lemon rub: This is a more refreshing rub that adds some freshness and brightness to the brisket. You need dried rosemary, dried thyme, dried oregano, lemon zest, salt, pepper, and optionally some garlic powder or onion powder. You can use a ratio of 2 tablespoons each of rosemary, thyme, oregano, and lemon zest, 1/4 cup salt, 1/2 cup pepper, and 2 tablespoons of any optional ingredient. This rub works well with an olive oil or water binder, as they add some moisture and neutrality to the brisket.

5. Brown sugar and mustard rub: This is a sweeter and tangier rub that adds some caramelization and flavour to the brisket. You need brown sugar, dry mustard, salt, pepper, and optionally some paprika or cumin. You can use a ratio of 1/2 cup brown sugar, 1/4 cup dry mustard.

Where it comes from

1. Brisket is a cut of meat from the breast or lower chest of beef or veal. It is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals, which support about 60% of the body weight of standing or moving cattle1.

2. The term brisket derives from the Middle English brisket, which comes from the Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages of the animal1.

3. Brisket originated as a Jewish cuisine in Central and Eastern Europe. The Ashkenazi Jewish community favoured this cut because it comes from the front of the cow, which makes it kosher. They cooked brisket for holiday celebrations, such as Rosh Hashanah, Passover, Hanukkah, and Shabbat234.

4. Brisket became a part of Southern history when Jewish immigrants brought it to America. They settled in places like Texas, where they adapted their cooking methods to the local culture and resources. They started smoking brisket over wood fires, creating a distinctive barbecue style that is popular today234.

5. Brisket can be cooked in many ways, such as baking, boiling, roasting, braising, or smoking. It requires a long and slow cooking process to tenderize the tough and fibrous meat. It can be seasoned with salt, pepper, and other spices, and served with various sauces and sides.

Parts of the Brisket

Here is some information about the different cuts within the brisket and 10 pointers on which one to select when buying a brisket, based on the web search results:

1. Brisket is composed of two muscles: the flat and the point. The flat is the larger and leaner part of the brisket, with a uniform thickness and a large fat cap on top. The point is the smaller and fattier part of the brisket, with an irregular shape and more marbling within the meat. The two muscles are separated by a thick layer of fat called the deckle¹²³.

2. You can buy a whole brisket or one of the individual muscles. A whole brisket includes both the flat and the point and can weigh anywhere from 6 to 12 pounds. A flat cut or first cut is usually sold separately and can weigh anywhere from 3.5 to 10 pounds. A point cut or second cut is less common and can weigh anywhere from 1.5 to 3 pounds.

3. The right cut of brisket depends on how you plan to cook it. For oven-roasting or braising, the flat cut is usually preferred, as it cooks more evenly and slices neatly. For smoking or barbecue, the point cut is usually preferred, as it has more flavour and moisture. A whole brisket can be used for either method, but it requires more trimming and may cook unevenly.

4. Choose a brisket that has a thick flat. The flat is the leaner part of the brisket, which means it can dry out easily if it is too thin. You want to choose a brisket that has a thick flat, which will prevent the meat from drying out and provide more slices.

Links and References

1. Brisket For Beginners: 20 Tips for Smoking The Perfect Brisket. https://www.meatsmokinghq.com/tips-for-smoking-brisket-a-beginners-guide/.

2. How To Smoke Brisket – Bunnings Australia. https://www.bunnings.com.au/diy-advice/outdoor-living/bbq-smoking/how-to-smoke-brisket.

3. 10 Tips On How To Smoke Brisket | BBQ Secrets – BBQ CHAMPS. https://bbqchamps.com/10-tips-how-to-smoke-brisket/.

4. Mistakes Everyone Makes When Cooking Brisket - Mashed. https://www.mashed.com/205584/mistakes-everyone-makes-when-cooking-brisket/.

5. How to Cook Brisket - Bon Appétit | Bon Appétit. https://www.bonappetit.com/test-kitchen/common-mistakes/article/brisket-common-mistakes.

6. The Biggest Mistake Aaron Franklin Says You're Making With Brisket .... https://www.tastingtable.com/1316271/biggest-mistake-aaron-franklin-brisket/.

7. How to Smoke a Brisket | Grilling and Summer How-Tos, Recipes and Ideas .... https://www.foodnetwork.com/grilling/grilling-central-how-tos/how-to-smoke-a-brisket.

8. How to Cook Brisket for the First Time | Bon Appétit. https://www.bonappetit.com/story/how-to-cook-brisket.

9. Best Binder for Brisket (5 Delicious Things to Use for Binder). https://www.simplymeatsmoking.com/beef/best-binder-for-brisket/.

10. Brisket Rub Recipe (Simple, Easy, and Delicious). https://www.simplymeatsmoking.com/recipes/brisket-rub-recipe/.

11. Brisket Rub | Best Beef Recipes. https://bestbeefrecipes.com/brisket-rub/.

12. The Best Binders For Briskets (And What You Should Know). https://loving-food.com/best-binders-for-briskets/.

13. What Is Brisket? And How to Cook Brisket - Food Network. https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-brisket.

14. How to Cut Brisket (Including the Flat and Point Cuts) - Kitchn. https://www.thekitchn.com/how-to-cut-brisket-23457691.

15. The Butcher’s Guide to Choosing the Perfect Brisket. https://jamiegeller.com/guides/the-butchers-guide-to-choosing-the-perfect-brisket/.

16. What Is Brisket? Cuts, Parts, & More Explained - US Wellness Meats. https://discover.grasslandbeef.com/blog/what-is-brisket/.