A beef brisket is a cut of meat taken from the chest of the cow. Because briskets are usually tough, they are often more affordable than more tender cuts of meat. However, by preparing the brisket properly, you can create a perfectly palatable meal. Of the several ways of cooking a brisket, smoking the meat is fairly straightforward method that can enhance the flavor considerably. Smoking a brisket takes a considerable amount of time, however, and you should begin your preparations well in advance of meal time.
Step 1
Select a brisket that has a layer of fat on one side that is roughly one-eighth to one-quarter of an inch thick. Inspect the opposite side of the brisket for signs of fat marbling; avoid selecting a brisket that is too lean.
Step 2
Use your knife to cut off any unwanted pieces of fat or meat. Examine the brisket and note the direction of the grain for later reference. Cover the brisket in roughly an eighth of a cup of the spice rub. Rub the spices into the entire surface of the brisket, then allow the meat to sit for approximately five minutes. Add another eighth of a cup of spice rub and rub it in as before.
Step 3
Fill a large container or plastic bag with your selected marinade. Insert the brisket into the marinade and seal it in the container or bag. Place the container or bag into the refrigerator and allow the brisket to marinade for the desired duration. If your selected marinade is highly acidic, remove the brisket within twelve hours; otherwise, you may leave the brisket marinating for up to three days.
Step 4
Load your smoker with wood chips and charcoal and pour some water into the water pan. Light the smoker and set the temperature somewhere between 220 and 250 degrees F. Remove the brisket from the marinade and place it onto the smoker's grill with the fat side facing upward.
Step 5
Close the lid on the smoker. Allow the brisket to smoke for one hour to an hour and 30 minutes for every pound of meat. Open the lid and insert the meat thermometer into the center of the brisket; when the temperature reads 185 degrees F, remove the brisket.
Step 6
Wrap the brisket in aluminum foil, then wrap the foil with a large towel. Place the wrapped brisket into a large, empty cooler and close the lid. Allow the brisket to sit undisturbed for two to three hours, then remove the meat from the cooler and unwrap it. Place the brisket on a cutting board and use a knife to cut slices along the grain of the meat.
Tips and Warnings
- Different types of wood provide different flavors; apple, pecan and mesquite are well-suited to smoking brisket. Placing the brisket in the cooler allows the meat to continue cooking and spread its juices, which will increase tenderness; for best results, use a room-temperature or pre-warmed cooler.
- If you are using a gas or electric grill, do not load the smoker box with charcoal.
Things You'll Need
- Brisket
- Spice rub
- Marinade
- Smoker
- Wood
- Charcoal
- Water
- Meat thermometer
- Aluminum foil
- Large cooler
- Cutting board
- Knife
