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