Making a great brisket takes a couple of things. A good brisket (remember, if you want something good to come out of the smoker, put something good into the smoker) and patience. 1 hour and 15 minutes per pound worth of patience.

Brisket is really an animal all to itself. Some play fair and others, well, need to be cooked into submission. The differences in brisket is really simple. Not all brisket comes from the same cow or even the same type of cow. Angus, Herford, Texas Longhorns, Black White Face (my favorite) and all the rest. What they ate, when they ate it, everything can make this cut of meat act different. But one thing stands true, when done correctly…..WOW!!

Preparing the Brisket

The brisket will come with a thin end (the flat) and a thick end. The thick end is really two different cuts of meat. The flat, which is on the bottom; the point which is on top and a hard white cap that covers the whole thing. Trim off 3/4th’s of the fat, leave some on not only for flavor but it will help keep the meat moist during cooking.

After triming, use your favorite rub or marinate overnight. We prefer the rubs because we take the point and do the whole burnt ends thing. YUM!! That’s a whole other BBQ experience!!!!!

Preheat to 225 degrees. Cooking time is about 1hr and 15 min. per pound but this is only a general guide. We take ours up to an internal temp of 180 degrees or better.

Place brisket centered on rack over indirect heat, fat side up. Try not to open your door or lid while it’s cooking (if you’re lookin’, you’re not cookin’). If you use a thermometer to check your progress, a lot of times you’ll find things are progressing nicely until around 145 degrees and then the temperature stalls and you wait….and wait. DO NOT ADJUST YOUR TEMPERATURE. Wait it out. This is where “not all brisket is created equal”. The collegen in the meat is breaking down. Depending on how much fat is in your brisket is how long this nightmare is going to last. Grab an appetizer, a beverage of your choice and relax. When your dinner is done and all your friends have had a taste, you’ll get to do it all over again…..real soon!!

RUN DOWN: Prepare your brisket. Preheat to 225 degrees. 1 hour and 15 minutes per pound

Relax and enjoy, food should be fun!!

Leave a Reply

Your email address will not be published. Required fields are marked *