Briskets are cuts from cows. There are two per each cow, and they are made up of two distinct muscle parts.
The point and the flatter. Each has different layers in the marbling as this is a part of the cow that is often used when walking, and so low and slower helps get it tender.
This is why the cook time is so important – breaking down all the dense muscle for a tender bite. We’ll show you how to know exactly when your brisket is done!
Best Beef
Grass-fed beef is much leaner than grain-fed beef. It doesn’t contain as much intramuscular fat, making it less desirable for smoking.
However, grass-fed beef does contain more omega-3 fatty acids, which may be beneficial to health.
American wagyu is considered prime meat by the USDA. It contains more marbling than other breeds. This makes it more desirable for smoking.
This is important as that translates into tenderness as it gets cooked. When we get our meat mail-order, we also know that ranchers or producers have already hand-selected the right cuts.
But when shopping at a grocery store or a box store, be sure you inspect and look for more tender cuts. They should bend readily and not be overly stiff.
What Is The Best Cooking Method For Brisket?
You need to know how to cook your meat properly. Briskets should be cooked slowly over low heat until the internal temperature reaches 190 degrees Fahrenheit.
Then, you must let them rest for 10 minutes per pound before serving.
Brisket should be cooked slowly over a long period of time. A heat smoker produces the most tender meat.
Cooking brisket this way makes sure every bite contains that smoky flavor. Briskets should be cooked slowly over low heat.
This allows the meat to reach an optimal temperature without drying out.
How To Smoke A Brisket
Each brisket should be trimmed differently. Some need more seasoning than others. Some need less wrapping than others. Some need to rest before slicing.
Preheat the smoker to 250 degrees F with both lump charcoal and wood. Insert a remote thermometer probe into the flat of the brisket.
This part is less fatty and the most important part of the briskets to monitor while cooking. 250 degrees F is ideal for slow rendering fat.
Spritzing your brisket before wrapping it is optional. You should spritz if you want extra smokey flavor.
How Long To Smoke Brisket
Briskets cook faster than other cuts of meat. You’ll need to watch them closely. If you’re cooking brisket overnight, check it after 7 or eight hours.
You need to cook your brisket for an hour and a half per pound of meat. Your ideal internal temperature is 190 to 200 degrees Fahrenheit.
You should run your smoker at slightly above this temperature to ensure that the brisket gets cooked properly. Be aware that the lower the temperature, the better the brisket will be.
Aim for a smoker temperature around 250 degrees when smoking a brisket. This will ensure that your brisket cooks faster than if you were using a lower temperature.
However, it also means that your brisket won’t be as tender as it could be.
In addition, the rendered fat will be less flavorful. 250 degrees is used because it cuts down on cooking time, however – which can be really important for larger cuts.
Briskets cook at different rates depending on how much wood is inside them. You can use this information to determine when to take them out of the smoker.
Keep checking the internal temperature every hour or so until the brisket reaches 190F. Then remove it from the smoker.
Brisket is a tough cut of beef that needs a long cooking time. If you’d like to try smoking the meat overnight, choose a large piece that will take longer to smoke.
Remove the brisket from the smoker at the 190-degree mark. Remember to use a probe thermometer. It will continue to cook slightly after being removed from the smoker.
Briskets take on average about an hour per pound to smoke. A brisket weighs six pounds. Six hours is enough time to smoke a six-pound brisket.
When it comes to large cuts like beef brisket, it’s important to determine the approximate weight first.
The estimated cooking time also depends on the size of your cut, so this number gives you a solid template with which to work.
You’ll want to use a scale to weigh out your raw brisket. A whole packer brisket typically weighs around 12 to 14 pounds.
A flat brisket usually weighs around 6 to 10 pounds. Separating the point from the flat will result in roughly 5 to 7 pounds of cooked beef.
Trimming
Whole brisket is sold without being trimmed. Carving away the fat will make it weigh less. Trimming the fat will give it more flavor.
Brisket is a cut of beef that comes from the front of the cow. Each one has a fair amount of fat.
Some that will not render, some that will. You have to prepare the briskets by trimming off the fats that won’t render and then season them.
Be sure to have great boning or filet knives. The key is to be careful when trimming because if you lay two briskets next to each other, even the fat pockets look different.
Remove the fat pockets from the brisket. Cut off the fat pockets by cutting them out with a knife. Season the meat while it is still warm.
Next, flip it over and trim off the fat cap. This fatty piece sits just above the point of the brisket. We leave about 1/4 inch of fat on the fatty side of the brisket, so we won’t lose any flavor.
Remove this fat carefully, as if you were cutting away a thin slice of bread.
You should remove about 1/4″ of fat from each side of the brisket. This helps make the brisket more tender.
Seasoning
We start off with a nice thick cut of meat. Then we season it with olive oil, coarsely ground black pepper, kosher salt, granulated garlic, and brown sugar.
This is our basic rub. It lets the meat shine while keeping it moist.
Should You Wrap The Brisket?
Wrapping the meat in aluminum foil can help speed up the cooking time. But if you’re using a slow cooker, you’ll want to leave the lid off and let the heat circulate around your food.
If you’re cooking a whole chicken, you should cover it with foil after removing the skin.
And if you’re cooking a turkey breast, you should wrap it tightly in plastic wrap before putting it into the oven.
Briskets should be wrapped in foil after they reach an internal temperature of 160 degrees Fahrenheit. They should then be removed from the smoker and allowed to rest before serving.
When you return the wrapped briskets to the smoker, you’ll see the temperature start to climb again. However, if you remove the foil for an hour, the bark won’t get soggy.
We prefer to simply wait out this stall. Wrapping the brisket in foil doesn’t affect the taste. You can always unwrap the foil later.
You can also use pink butcher paper because it lets the meat breathe easier.
The Stall
Briskets should be rested after cooking. Resting allows the juices to redistribute throughout the meat.
This step is very important because if you cook your brisket too soon after cutting it, it will dry out.
The Bottom Line
Smoking brisket at 250 degrees takes time, even though it’s a quicker temperature. You should be patient during this process.
The meat needs to stay at a constant temperature for the whole time. Use a thermometer for the best results! Hopefully, this guide has helped you make your next brisket a success!