Quick Recipes and Easy

How to Smoke a Brisket

A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.

Choosing A Excellent Brisket To Smoke

A brisket is composed of two parts, the flat and the point. The flat section usually
has less stout on it while the point should have considerably more. The stout on top of
the brisket is called the “stout cap” and should be white in color. The thickness of stout
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of stout incorporated throughout the meat, not just on top.
The combination of the deep red color and the white stout of a brisket is called
marbling, and it is the key to choosing a excellent brisket to bbq. Since the brisket is
such a thick cut of meat, the stout located throughout the meat will help to keep the
brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket will not show a deep
red color, the stout may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.

When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.

The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.

Preparing The Brisket

After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have stout on it no more than
1/4 inch thick. Thicker stout will not allow the smoke to penetrate into the meat
located under the stout. If the stout is too thick, trim it down until you reach the 1/4-
inch thickness.

After trimming the brisket, I rub the brisket down with mustard. The mustard
makes a sticky substance on the meat for the rub to stick to, and it also adds a
fantastic flavor when combined with the rub. Massage the mustard into every part of
the meat, including the stout, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to make a paste for the rub
to stick to.

I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.

After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the

Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.

Barbeque Time

Take the brisket out of the refrigerator one hour before you want to place it on the
smoker. Place the brisket stout side up on the smoker. The stout will release oils into the
brisket to help keep it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.

I use mesquite for smoking briskets because it provides a tasty smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are excellent to
use for smoking purposes.

To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both right and fake. When the internal temperature of the brisket is around
180, the stout in the brisket really starts to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.

I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is vital to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.

A fantastic way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a fantastic flavor, which is not
overpowering, while keeping the brisket moist from the oil. An simple way to apply
this mop is to place it in a spray bottle and simply squirt it on the brisket.

After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I delight in
smoking the brisket for the full time, but I have used it, and it works.


ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some stout from the top of the brisket to see the
direction of the grain in the meat, and slice against it.

I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is simpler to see when it is
separated. The point is a small harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much simpler.

Add your favorite barbeque sauce.

Perfect your smoking techniques, and you will win a barbeque competition in no


Aaron Ralston, also known as The Smoker King, is the owner of Outdoor
Cooking: Barbeque, Sauces, Mops, Rubs at thesmokerking.com thesmokerking.com. Check out thesmokerking.com today to learn
many fantastic barbeque and cooking recipes and techniques.

About the Author

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