Smoked Brisket
Smoking a beef brisket can be confusing. My brother is a retired veteran and shared this with us. When you brave the smoking world, be prepared for successes and failures. Having a good thermometer is important. We like a wireless thermometer with a longer-lasting battery. We can leave it in the brisket and monitor it via an app on our phone.
Ingredients
Brisket -thawed and at room temperature
Brisket Seasoning of your choice
Materials Needed
Aluminum Foil
Towel or Meat Resting Bag
Cooler
Thermometer
Time to Cook
On average, 2 hours of smoking for every pound of brisket. This can vary from brisket to brisket and how well your smoker maintains temperature.
Directions
Start with a room-temperature brisket. Trim off any fat that you want. I personally leave the fat on the brisket. The fat cap will help keep the meat moist. A brisket point or flat will smoke great; it’s just personal preference.
Rub all sides of the brisket with your favorite brisket seasoning. Insert your thermometer if it’s smoker safe as directed by the manufacturer. Let rest while smoker preheats.
Preheat smoker to 222 degrees F.
Place the brisket in your preheated smoker, fat cap up, and close the lid to maintain heat. The fat will render down over the meat as it cooks.
Cook the brisket for a few hours, depending on size. Cook until 180 degrees internally. Meat reaches a point where it basically stops cooking, usually around 160-175. You just have to keep cooking. It’s almost like it’s taking a quick nap and then it will wake up and join the party again. This is called the stall. It could last 30 minutes to an hour. Be sure to check the thermometer frequently during this time.
Remove the brisket from the heat and wrap it in foil. Put it back on the smoker until it reaches 200 degrees.
Remove brisket, wrap in a towel or a meat bag. Place the meat inside a cooler and allow it to rest for about 4 hours.