Smoked Brisket can be as complicated as you make it. This is a great beginners recipe. And while it’s easy, it’s very delicious.
I had never had brisket until I moved to Texas. Well I may have, but I don’t remember it. There were some things I learned about brisket while living there.
First, there are two parts to the brisket. The flat and the point. The point is the fattier part. Because of this the end with the point tends to be juicier and the end with just the flat can be drier and a little more tough. When ordering brisket at a restaurant and given the choice, I always choose the point or the fat end.
The first few times I had brisket, I didn’t like it because I was getting the drier and tougher meat. Once I learned the difference, I loved brisket.
I also learned that there is some controversy over how to cook a brisket. Fat side up or down. Dry rub or wet rub. I don’t really have an opinion on the rub. However, after smoking a brisket both with fat side up and down. I preferred the fat side up.
I read that when cooking a brisket fat side up that as the fat renders it does not go down into the meat. That it just runs off. However, that has not been my experience. When smoking it fat side down, the meat was much drier. So I recommend fat side up.
- 1 brisket
- 1 Texas brisket rub recipe
- Turn smoker on to 225.
- Trim brisket so that fat is 1/4" to 1/2". Usually the fat on the flat (thinner) end is thin enough. However, the fat on the point (thicker) end needs trimmed. Some of the fat will feel hard, that is the fat that needs to be trimmed. Be careful to not trim too much. You need it to make the meat juicer.
- Once you have trimmed the brisket, rub it all over with the Texas Brisket rub.
- Place on smoker. Do not wrap it at this point. Place a thermometer in the thicker end so it's about in the middle.
- Smoke until meat reaches 165. I recommend using a wireless thermometer. Wrap in foil and place back on the smoker. Place thermometer back into the meat.
- Smoke until it reaches 205. This will take somewhere between 11 and 14 hours total.
- Remove brisket from smoker, leave wrapped. Wrap in a bath towel or two. Place in a cooler with no ice and leave for 2-4 hours to cool down slowly.
- Once cooled, you can slice it and serve or place in the refrigerator. I often smoke it all day, rest it and then place in refrigerator and then the next day reheat in a roaster at 300 until it is back up to 160. If you did the math, you either need to start really early in the morning or do it the day before.
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