Brisket is an overlooked meat; some people only buy it as Corned beef for St. Patrick’s Day. This is a shame. Brisket can become part of your repertoire, rewarding you with rich, meaty tastes, juiciness, and pull-apart tenderness. When first learning to smoke a brisket, the only caution is to watch it carefully. If you overcook it, the meat dries out and becomes chewy.
Smoked Brisket Basics
Brisket is an overlooked meat; some people only buy it as Corned beef for St. Patrick’s Day. This is a shame. Brisket can become part of your repertoire, rewarding you with rich, meaty tastes, juiciness, and pull-apart tenderness. When first learning to smoke a brisket, the only caution is to watch it carefully. If you overcook it, the meat dries out and becomes chewy.
Ingredients
- Chili
- Baked beans
- Sandwiches
- Stroganoff
- Stuffing for peppers or tomatoes
- Burritos
- Hash
- Quesadillas
- Wraps
- Sliders
- Tacos
- Ragu
- Pizza topping
- Mac n Cheese
- Loaded fries
Instructions
Why Smoke Brisket?
- Brisket comes from the front of a cow, where it does a lot of work. As a result, it develops copious amounts of connective tissue. This kind of meat needs a low and slow process to break down those tissues and render fat. When you shop for brisket, look for good fat marbling for the best flavor and succulence.
Smoked Brisket Basics
- When preparing your brisket, you must remove the hard layer of fat. Trim it off. As you trim, try to make the meat uniform in thickness. Now you can flavor it. Look to your favorite barbecue rubs. Cover the brisket with a binder like mustard, then sprinkle the rub on top liberally. Wrap the meat for 24 hours, placing it in the refrigerator to develop more flavor.
Setting up the Smoker
- You’ll want to use something like cherry, maple, or apple pellets for the smoking wood. Fire up the smoker to 180F. Let your brisket cook for 1.5 hours per pound of meat. The natural fats in the brisket at as a marinade of sorts. When the internal temperature of the meat reaches 175, turn up your smoker to 225F. You’ll get a better crust this way. The brisket is ready to come out of the smoker when it reaches 185F. Let it rest for 30 minutes, during which time the brisket reaches 195F, the optimum temperature.
How to Use Smoked Brisket
- You can make smoked brisket the centerpiece of your meal. The leftovers can go into things