How to Smoke Beef Brisket
Brisket is a large cut of meat that comes from the breast of the cow. Before it is cooked, brisket is very tough compared to the sirloin cut, which is known for its tenderness. The brisket cut has a lot of extra collagen in it that needs to be broken down by slow cooking the meat. The smoking process can be very long, but will ultimately produce a very tasty and tender cut of brisket. Does this Spark an idea?
Things You'll Need
- Smoker
- Meat thermometer
- 8x8 aluminum roasting pan
- Aluminum foil
- Hickory or oak wood for smoker
- Dry rub of your choice
- Oven Mitts
Instructions
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1
Select a cut of brisket from your local butcher or grocer, if available. Choose a cut that has a good layer of fat attached to it. The fat of the meat will keep the meat tender instead of drying out during the smoking process.
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2
Clean the brisket in your sink by running water over it to remove the blood and any other contaminants.
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3
Rub a thick layer of your dry rub all around the brisket. Let the meat marinate in the rub for about 12 hours. This allows the spices from your rub to begin to soak into the meat.
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4
Place your wood chips into the smoker and start the fire. If your smoker is electric, place your wood around the heating element and turn it on. Open any air vents on your smoker to give the fire as much air as possible, this will help it burn more quickly as well as create strong coals for cooking. When your smoker reaches 400 degrees, close the vents almost completely to keep the fire burning slowly and creating a lot of smoke.
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Place your brisket in the center of your smoker with the fat layer facing upward. The thicker part of the brisket should be placed closer to the fire source to ensure even cooking. Bring your smoker down to between 250 and 300 degrees and allow the brisket to cook for about 6 hours. Opening the lid of the smoker will automatically change the cooking temperature, so leave it shut as much as possible.
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Check the temperature of the brisket, it should be between 150 and 160 degrees at this point. If the temperature is below 150, bring your fire temperature up by opening the air vents more. If it is over 160, close the vents to turn the temperature down.
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Wrap the brisket in foil and place it in an 8x8 roasting pan, then return it to the smoker. Placing the brisket in a pan will allow the meat to continue cooking but limit it's interaction with smoke, which experts believe keeps the meat from becoming over smoked.
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Allow the brisket to smoke for another 6 hours.
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Remove the brisket from the smoker using a pair of oven mitts. Check the temperature of the brisket by pressing the thermometer's point into the center of the brisket. It should be 180 degrees or slightly more. The outer layer of the brisket should look almost burnt. Allow the brisket to rest for at least a half hour before carving it up.
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Tips & Warnings
Only carve your brisket immediately before eating. Brisket can dry out very quickly, this is why restaurants will cut your brisket t the table.
The burnt ends of the brisket are known as the butt and are known for their high flavor content.
A smoker should only be used outside to avoid health risks and possible fire damage to your home.
Use caution when removing your brisket from the smoker as it will be very hot, always use oven mitts to retrieve a hot dish from the oven or grill.
Use only aluminum pans to place in the smoker. Other pan materials like acrylic and glass are not meant to handle prolonged, extreme heat.
References
- Photo Credit Jupiterimages/Goodshoot/Getty Images
