Brisket is a cut of beef from the breast portion. Each side of beef provides two briskets, which will vary in size depending on the animal's size. Most of the brisket is comprised of a flat, rectangular piece known as the "flat." The remainder is the narrow section called the "point." Brisket is naturally tough meat so you must take the time to cook it slowly over low heat to create a tender, fall-apart end result.
Smoking
Step 1
Get a brisket that has a flat section with even thickness all the way across, if possible. This helps it cook through evenly.
Step 2
Lay the brisket on a cutting board and cut away some fat over the flat portion. Leave approximately 1/8-inch to ¼-inch of fat to help keep the meat moist.
Step 3
Season the brisket with a dry rub or wet marinade, whichever you prefer. Use ingredients like chili powder, garlic powder, ground ginger, cumin, celery salt or cayenne pepper for a dry rub. Use soy sauce, brown sugar, ketchup, liquid smoke, apple juice and cider vinegar for a wet marinade.
Step 4
Wrap the brisket securely in plastic wrap for a dry rub or loosely in a resealable bag with a wet marinade and place in the fridge overnight.
Step 5
Set up a smoker or a regular barbecue at 225 to 250 degrees Fahrenheit. Set the brisket in the smoker according to the directions or in your barbecue over indirect heat to smoke slowly. Smoke the brisket for about one hour per lb.
Step 6
Remove the brisket once it reaches an internal temperature of 190 degrees Fahrenheit. Slide the meat thermometer into the flat portion of the brisket from the side to get an accurate reading.
Step 7
Rest the brisket in a dish or on a board, covered with foil for 30 minutes. Separate the flat and point with a sharp knife, then cut it into thin, ¼-inch slices against the grain of the meat.
Braising
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
Sear your trimmed brisket in a large pot or Dutch oven in 1 tbsp. of vegetable oil until it is golden brown on all sides.
Step 3
Remove the brisket and sauté vegetables like chopped carrots, onions, celery and garlic until tender.
Step 4
Pour beef stock, beer, wine or another braising liquid in with the vegetables, then set your brisket back in the pot. Add enough liquid so the brisket is just covered.
Step 5
Place a lid securely on the pot and slide it into the oven. Leave it to braise for three to four hours, depending on the size, until the internal temperature reads 190 degrees Fahrenheit. Baste the brisket with the pan juices every hour or so. Remove the brisket once it is finished, then let it rest for 30 minutes and slice.
Tips and Warnings
- Use whatever type of wood chips you like for smoking. Hickory and mesquite are common choices. Wrap two parts wet and one part dry wood chips tightly in foil packets and set them over the direct heat to smoke with your barbecue. Close the lid and change the smoke pouches about every hour.
Things You'll Need
- Cutting board
- Knife
- Chili powder
- Garlic powder
- Ground ginger
- Cumin
- Celery salt
- Cayenne pepper
- Soy sauce
- Brown sugar
- Ketchup
- Liquid smoke
- Apple juice
- Cider vinegar
- Plastic wrap
- Resealable bag
- Meat thermometer
- Aluminum foil
- Dutch oven
- 1 tbsp. vegetable oil
- Carrots
- Onions
- Celery
- Garlic
- Beef stock
- Beer
- Wine
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