How To Smoke Brisket To Perfection
There's nothing quite like the taste of a juicy, smoky brisket that has been slow-cooked for hours on end. The art of smoking meat has evolved over the years, and we're proud to have mastered the technique of smoking meat to perfection.
What is Brisket, specifically?
Brisket is a cut of meat that comes from the breast section of a cow. It's a tough and chewy cut, which makes it perfect for smoking. When cooked low and slow, the connective tissue in the brisket breaks down and melts into the meat, making it incredibly tender and flavorful.
There are two parts to a brisket: the flat and the point. The flat is a leaner cut of meat, while the point is fattier and has more marbling. Both parts are delicious when smoked, but the point is often preferred by BBQ enthusiasts for its juiciness and rich flavor.
When buying a brisket, look for one with good marbling, which indicates that the meat will be flavorful and juicy. A brisket typically weighs between 10-20 pounds, so it's a good idea to buy from a reputable meat purveyor or ask your local butcher to help you select the right size for your needs.
What are the benefits of smoking brisket?
Meat smoking is a cooking process that involves slow-cooking meat over low heat, using smoke from burning wood to impart flavor into the meat. Smoking meat helps to tenderize the meat, break down connective tissue, and infuse it with flavor. Smoking also adds a layer of smoky flavor to the meat that can't be achieved through other cooking methods.
Step by step instructions are below, but if you’re a total newbie, you might want to check out our other blog post to understand how to avoid the 4 most common mistakes when smoking brisket.
Step-by-step instructions:
Cleaning & Trimming - Before smoking your brisket, make sure to clean it thoroughly. Remove any excess fat or silver skin, and rinse the meat under cold water. Pat the brisket dry with a paper towel. To watch a video on trimming brisket, watch here.
Preparing - Season the brisket with your preferred seasoning. We use a special blend of spices that we've created in-house, but if you're looking for something to use at home, we recommend using a combination of salt, pepper, garlic powder, onion powder, and paprika. Two brands that we love are Dizzy Pig and Meat Church. You can find these brands at specialty stores or online. Let the brisket sit in the refrigerator for a few hours to allow the flavors to meld.
Smoking - Preheat your smoker to 225°F. Place the brisket in the smoker with the fat side up, and let it smoke for about 1 hour per pound of meat. Use wood chips like hickory or mesquite for a smoky flavor.
Monitoring - Check the internal temperature of the brisket periodically. You're looking for a temperature of 195-205°F. When the brisket reaches this temperature, it's time to take it out of the smoker.
Resting - Let the brisket rest for about 30 minutes before slicing it. This will allow the juices to redistribute throughout the meat.
Slicing - When slicing the brisket, make sure to slice against the grain. This will ensure that the meat is tender and easy to chew.
Different ways to enjoy brisket:
Plated with sides - Serve sliced brisket with sides like mac and cheese, coleslaw, or baked beans.
BBQ Sliders - Make mini sandwiches with sliced brisket, pickles, and your favorite BBQ sauce.
Tacos - Use sliced brisket as the protein in your favorite taco recipe.
Brisket Grilled Cheese - Layer sliced brisket between two slices of white bread with white cheddar cheese, cartelized onions, with a side of au jus
In conclusion, smoking a brisket is a labor of love that requires patience and skill. But the end result is worth it. We hope that these tips and tricks help you to achieve the perfect smoked brisket. If you're not up for the challenge, come on over to our restaurant, and we'll take care of the smoking for you!
If you’re looking for BBQ restaurants in the Cincinnati/Northern Kentucky region that specialize in smooth bourbon and smoked meats, Smoke Justis is the place to be!