Smoking Brisket
Updated: Sep 29, 2022
Brisket is know as one of the hardest meats to smoke just because of the size and different thicknesses. The common rule of thumb with brisket is it needs to cook low and slow at about 225 degrees from anywhere from 12 to 18 hours depending on the size of your brisket. A good average is to figure about 1 ½ hours per pound.
After rubbing the brisket down with Slap Me That’s Good Brisket Rub, place the thick side or point of the brisket towards the fire. I place the brisket fat side up on the smoker. Some people like to go fat side down and that’s ok, I just prefer fat side up. After you have the brisket on your cooker, patience is the key from here on out. Remember if your lookin you ain’t cookin!!!
Some people like to spritz their brisket through out the cook and that’s ok, just don’t have your lid open any longer than you have to. I like using a water pan at the front of the smoker to help keep moisture in the smoker and minimize opening the lid. I will now let the brisket cook for about 6 hours before checking the internal temperature. I like for the temperature to be at between 160 to 165 degrees and when it reaches that point it is time to wrap. I will spritz the brisket with apple juice, again just a little sweet flavor and add a little more Slap Me That’s Good Brisket Rub on the meat. Wrap and place back on the smoker until internal temperature reaches between 195 to 210 degrees.
At this point the brisket is done and ready to come off the smoker. This next step is super important, leave it wrapped and LET IT REST. I place my briskets in an ice chest and let them rest for about 45 min. this allows the juices in the wrap settle back into the meat. After the 45 min. rest now it is time to unwrap, slice and enjoy.
Always make sure you slice against the grain of the meat, and it can be hard to see which way the grain is running after you have cooked your brisket because of the dark bark on the meat, so I like to use a little trick and make a slice against the grain while the brisket is raw. Now when you are done cooking your brisket and ready to slice you will be able to find the slice and know where to begin slicing.