For those who have had the experience of smoked brisket, there is nothing on this planet that comes close to that sweet smoky beefy flavor. Be prepared however, 12 hours is a long time. Get some friends and a crate of beer. We guarantee that you won’t regret it.
How to smoke a brisket step-by-step instructions:
Preparation
Pat dry and coat with salt and pepper –>to avoid over peppering, grind your pepper 1-2 days before.
Let the brisket rest and come to room temperature, start the smoker and maintain a clean smoke at 110C range–> Keeping the temperature constant will ensure a more even cook and faster cook times.
The Cook
Place Brisket in BBQ fat-side up, placing water pan closest to the heat source –> water pan will ensure smoke chamber and brisket more moist.
Get a meat thermometer and place in middle of brisket, we will use this to monitor temperature –>
You will experience what is called “the stall”. The temperature will appear to stop and level off between 71C -77C
As the brisket is being smoked, remember to check periodically (2-3 hours) and check the outside for dryness. Spray with water or apple cider vinegar to keep moist.
Around half way through the smoke or 6 hours, turn the brisket 180°. This will guarantee an even smoke. Replace water in water pan if needed.
Around 8-10 hours, wrap the brisket in foil or wax paper. You’re almost there!
At 12 hours, when the temperature is between 88C-95C, take the brisket out of the smoker. You can feel the brisket going from tough to soft. This takes more experience (it took us 6 tries).
Let rest for 1-2 hours, or until temperature get between 60C–63C
Serving
Unwrap that gorgeous brisket. With the Pointed end (thick side) cut into cubes.. (--> the “burnt ends” or crispy bits at the end keep separately for later)
For the flat end, cut into slices about pencil thick wide.
Brisket will dry out quickly if left unwrapped. Whatever you don’t cut up, be sure to wrap up for later.
Smoked beef can last for 2-3 weeks in your fridge.
founder notes
The first time we tried to smoke our own brisket, it was a total disaster.
But do you know what? Nobody cared. Smoked brisket is simple, classic barbecue that no-one can resist.
It took us 6 times, before we got it right. Each time was a learning experience, made even harder by using cheap smoker that leaked smoke from every end.
We’re now welding our own smoker together, with one that can fit 8 briskets at once.
Yes, the time invested was great, but it doesn’t matter if you get it right or not.
Smoked brisket is worth it every time.
