Tips and Tricks for Smoking Brisket

Smoking brisket can be an intimidating task for those new to outdoor cooking – and even for experienced grillers.

However, with some insider tips and secrets sourced straight from champion pitmasters you can smoke a competition-worthy brisket that will leave everyone talking.

Related reading: See our top 10 meats for smoking.

Here are 10 tips for smoking brisket:

1. 1. Meat selection is everything. Start with quality meat and understand the different grades of meat and what to look for and how to select the perfect cut. I could write a whole book on this tip – but in general just be aware that the quality of your meat will make or break your brisket!

   2. Give it a little trim. Trim off all the large thick pieces of fat and grey meat on the edges of the brisket. How much fat you trim off is a personal choice. You should keep on some fat because it is going to melt while cooking which adds flavor back into the brisket… and tastes great.

   3. Give it a good rub. The three main ingredients in cooking a good brisket are salt, pepper, garlic (SPG). You can make your own rub or buy one of thousands available at stores or online. Again, the main thing you want in your seasoning is going to be salt. Season your brisket 24-48 hours for maximum effect from the salt which will brine the meat. (The salt basically starts to soak into the meat after around 6 hours.  

   4. Meat side up or down? The best way to smoke a brisket depends on the individual’s preference. In our opinion it’s recommended to have the fat cap facing upwards because that will allow the fat to melt during cooking and disperses throughout the meat keeping it tender and moist.

   5. To wrap or not to wrap? YES! You should always wrap your brisket for full flavor and to follow known best practices. Wrapping a brisket three-quarters of the way through the cooking process can help lock in moisture and power the brisket through the stall.

   6. Fire management is critical. Keeping your meat at a consistent temperature for many hours is crucial to cooking a great brisket. Don’t make the mistake of burning your brisket just because you took your eye off the grill. Remember that brisket is a tough meat and requires a long cooking time for best results. Don’t rush it.

   7. It’s done when it’s done! In general all you have to do is use a meat thermometer and cook it to around 200 degrees and your brisket will be done. This is considered the best internal temp for brisket. 

   8. Let it rest. Let the brisket rest for at least an hour after smoking to keep the meat moist and juicy. A common misconception is that letting it rest for a long time will cause the brisket to overcook – but that is false.

   9. Slicing must be done right. Slice the meat properly by cutting against the grain and separating the point and flat sections. If you mess up this step your brisket is going to come out noticeably wrong.

   10. Keep track of your results. Keep notes of what worked and what didn’t to improve your smoking skills. This is a tip geared toward those looking to really hone their grilling game. Just like a bodybuilder would track their workouts, a pitmaster should be tracking their results and techniques.

By following these tips, you can smoke a delicious and juicy brisket like a champion pitmaster. From selecting the right meat to proper slicing techniques, every step in the smoking process plays a part in producing great-tasting and mouth-watering meat.

You might also like our guide on how to smoke tri tip here.