How to Smoke Brisket

A quick how-to guide on how to smoke a brisket, including how long to smoke a brisket.

Transcript

00:00I'm going to show you how to smoke a no-fail brisket in 60 seconds.

00:04To make things easy on yourself, start with the brisket flat.

00:07It costs less and it'll smoke up faster.

00:10This is the grain.

00:11Make a little notch in the brisket against the grain so you know how to slice it after

00:14it's smoked.

00:16To add flavor and moisture, inject the brisket with broth and season it the night before

00:20with salt, pepper, and garlic.

00:22Then just let it dry brine in the fridge overnight.

00:24For a choice grade brisket, I recommend smoking it at 225 degrees over indirect heat.

00:29I like to use charcoal with post oak and cherry wood chunks.

00:32About the time your brisket forms a great bark, the meat temperature won't rise as

00:36fast.

00:37To push through this stall, wrap the brisket in foil or butcher's paper with a little

00:40beef tallow.

00:41Continue to cook it until it's probed tender.

00:43Usually, this is around 205 degrees.

00:46We're not quite done.

00:47It's really important to rest the brisket for at least an hour in a cooler without ice.

00:52After the rest, you can unwrap it and slice it up.

00:55Follow these steps and your next brisket will be perfect.