The go-to guide for perfect Smoked Brisket every time. Use our seven step guide, from selecting, trimming and how to smoke it. This Smoked Whole Brisket Recipe can be perfected by following some key steps.
We also have a complete guide for a smoked brisket flat as well if you can’t find a full packer brisket.
Recipe Highlights
- Smoked beef brisket is not about a recipe, it’s a process you can only learn by practicing on whatever BBQ you own, and using a few key milestones while you smoke it. Use this guide to master your smoked brisket skills.
- For a more savory flavor you can use our beef seasoning with herbs and heat.
- Check out our guide for brisket burnt ends as well.
- You can make tender brisket on any cooker, from pellet grill to offset smoker, with this tried and true recipe and tutorial.
Jump to:
- Recipe Highlights
- Steps for Smoking Brisket
- What is Brisket?
- Tools for Smoked Brisket
- Step 1: Selection
- Step 2: Trim the Brisket
- Step 3: Season the Brisket
- Step 4: How to Smoke Brisket
- Step 5: Wrap the Brisket
- The Stall
- Step 6: Remove and Rest
- Step 7: Slicing Brisket
- Smoke Times for Brisket
- Monitoring Brisket Temperature
- Sides
- Wine Pairing with Brisket
- Smoked Brisket Frequently Asked Questions
- The Ultimate Smoked Brisket Recipe
Smoked brisket is complicated. It’s more about a process than a recipe. As caterers and authors of a BBQ cookbook, we have smoked hundreds of briskets throughout the course of our career. No two briskets are ever the same, so we developed these milestones for the best brisket every time.
So please read this in its entirety first, before skipping down to the smoked brisket recipe!
Steps for Smoking Brisket
We focus on seven steps for a perfect smoked brisket.
- Selection
- Trimming
- Seasoning
- Smoking
- Wrapping
- Resting
- Slicing
What is Brisket?
Brisket is the pectoral muscle that comes from a steer or cow. They are made up of two distinct muscles with important connective tissues — The point and the flat (or deckle) make up the entire brisket. Each have different layers of marbling as this is an area of the cow that is used a lot as the cow walks, and so low and slow helps get it tender. It’s because of how dense the muscle is that the braising, or longer cooking time, is so important, it breaks down all the dense muscle and fat for a tender bite.
You typically want to buy an entire packer brisket (the point and the flat). When possible avoid buying just the flat. The flat is leaner and is only half the muscle when compared to a whole packer. To get that full flavor you need the entire packer (both cuts of muscle). Go big when buying, like at least a 14 pound cut, because you will trim off a fair amount of fat, so a 12 pound packer is likely to be 10 pounds after being trimmed, and more like 8 pounds after cooking.
Plan 60 minutes of cooking time for every pound of brisket as a general rule of thumb.
Tools for Smoked Brisket
- Sharp Knife for Trimming
- Dependable Brisket Carving Knife
- Peach Butcher Paper
- Two zone thermometer
- Instant read thermometer
- Large tongs
Step 1: Selection
This brisket recipe is only two ingredients – brisket and seasoning. Quality of the meat is the most important decision for a great brisket.
Marbling is the term used for the intramuscular connective tissue, or fat. The marbling of the entire cut is going to dictate a large part of the cooking experience. In order to get that rendering for a juicy tender meat morsel, you have to make sure that the brisket you are buying is of the highest quality you can afford with good marbling.
- Grass Fed – Not as ideal for smoking because most often it has very little intramuscular fat.
- USDA Rated – Select, Choice, or Prime are your USDA graded beef options. You can see more on the difference in our article on Choice vs Prime beef.
- American Wagyu – Incredible marbling, and also some of the most expensive.
Chef’s Tip: When buying one at a grocery store, physically lift it and bend it to see if it’s tender and pliable. If it is too stiff move on to a different one that bends a little bit. If it’s pliable when you buy it that will carry through the cooking. If it’s stiff then we find it stays relatively tough even after smoking.
Step 2: Trim the Brisket
Good brisket has a fair amount of fat. Some that will render, some that will not. So you have to prepare the brisket by trimming off the fat that won’t render before seasoning. Be sure to have a sharp boning or filet knife.
Start by trimming the flat side by removing the silver skin and any fat pockets just sitting at the surface. See video for full tutorial on trimming.
- The brisket flat and the point are also separated by a layer of fat. The best briskets are those that are able to render that fat pocket down enough that it is pleasant to eat. But before you season, you need to remove portions of those fat pockets.
- With the flat still facing up, remove the dense white fat pocket that is on one side of the brisket. You will remove a fair amount of the dense fat pocket, almost starting to cut into and under the flat. That is about the time to stop trimming.
- Next flip it over and trim the fat cap. This fat cap sits just above the brisket point. We leave about ¼ inch of fat on the fat side of the brisket. This will allow a small layer of fat to protect the brisket while cooking. Take care when removing the fat, do it in slow and small cuts so you don’t remove too much or accidentally get into the meat.
- The sides of the brisket may have some fat hanging over the side. We typically remove another ¼ inch from both sides of the brisket to smooth out the sides and expose the meat.
At this point it is not uncommon that you have removed up to 4 pounds of trimming. This is why it’s best to have a quality trimming knife.
Step 3: Season the Brisket
After trimming, we coat the brisket with olive oil, which acts as a binder and helps the dry rub stick. We mix coarse black pepper, kosher salt, and granulated garlic (not garlic powder) in equal parts in a small bowl. It’s our go to SPG seasoning. It is simple and allows the smoked brisket meat to shine. This seasoning is more inspired by Texas style (although some Texans may scoff at the garlic).
We don’t inject or spritz with liquids, such as apple cider vinegar, as we have found that when buying quality cuts you don’t need it and only run the risk of creating more of a roast flavor due to the moisture, essentially steaming out of the meat. We don’t add brown sugar because sugar caramelizes when cooked for a long time and we want the beef and smoky flavor to be the main profile.
Step 4: How to Smoke Brisket
Preheat the smoker to 250 degrees Fahrenheit (F) with both lump charcoal and wood. We use fruit woods for brisket for a sweeter flavor. Insert a remote thermometer probe into the flat of the brisket, it is leaner and the more important part of the brisket to monitor while cooking. The temperature for smoking perfect brisket is 250 degrees F for slowly rendering fat. At 225 it takes longer than we prefer and it has no material difference in flavor or texture.
Flat Side Up or Down? Different styles of smokers have the heat source radiating from different parts of the smoker. Have the fat cap point toward the hotter part of your smoker. It will insulate the more delicate flat. For pellet smokers, as an example, the heat radiates from the top down.
The brisket will smoke about five hours in the smoker where the smoke connects with the brisket giving both bark and smoke flavor.
Spritz (Optional) – This is a bottle of liquid that you spray (or spritz) onto meat after the bark forms. We don’t do this for all of our briskets, but can be done for more flavor. If you spritz, it is done while the brisket is in the smoking step and not wrapped. For fun brisket spritz check out our Merlot spritz from our cookbook Fire + Wine.
Step 5: Wrap the Brisket
When the smoked brisket reaches 165 degrees F internal temperature, we remove it from the smoker and wrap it in pink butcher paper. This is called the Texas crutch.
Wrapping allows the internal temperature to rise faster. Peach or pink butcher paper is more breathable than aluminum foil, which translates to less of a “pot roast” flavor and texture. The wrapping period is also important because it is the final stage to allow the intramuscular fat to fully render out. Don’t have butcher paper? Use foil, that’s ok. For smoked brisket you can cook it all unwrapped. It just may take slightly longer and the finishing temperature guide is still the same.
The Stall
During the smoking process, the brisket will encounter a period of time called “the stall”. The stall can happen anywhere between 160 to 175 degrees F. As the heat from the smoker renders the pockets of fat and muscle fibers, the fat liquefies. As the fat liquefies and interacts with the meat there is a cooling effect that happens, almost like when you sweat.
So don’t be alarmed if you see a couple of hours of incremental movement in the internal temperature of the meat. You have pushed through the stall when the fat has rendered enough that there is balance and the meat starts to increase in heat again.
This is why, regardless of the stall, we wrap at 165. Once the brisket hits 180 degrees, you’ll see the temp increase much faster. This is also important to note that we cook to temperature, not time. Some briskets will just take longer (or not) and why we focus on a temperature milestone rather than a specific time.
Step 6: Remove and Rest
As the wrapped brisket reaches close to 195 degrees F, you will want to to start probing the flat portion of the brisket with an instant read thermometer (like a Thermoworks MK4 Thermapen) to see if it is done. If the thermometer is meeting resistance as you insert it, that means the intramuscular fat hasn’t fully rendered out and you should continue cooking. It should feel as if you are inserting the probe into room temperature butter.
Be patient and wait for that soft butter-like feeling. We find many people get nervous and want to pull at a specific temperature. The range a brisket can be done will range anywhere from 195 degrees F to 215 degrees F. Trust the probe and keep checking every 15 minutes until you get that feel.
Pro Tip – Avoid taking the temperature in the fat pocket between the flat and the point. That will come up in temperature much faster than the surrounding brisket. So be sure to temp in the middle of the flat and the middle of the point in multiple places.
Lastly, please make sure you let it rest for at least 30 minutes after removing it from the smoker!
The brisket rest is very important. If you slice the brisket right after removing from the smoker, you’ll see all the juices just pour out on the cutting board versus staying in the meat. The horror!!! All of your hard work, gone, just like that, because you were too impatient to let it rest!
What if my brisket is done early? If it’s done early then hold the temperature to slowly let it cool. What do you hold it in? A cooler (with NO ice) works well. This acts like a Cambro warmer. You can hold the temperature for four hours in the cooler in case your brisket is done early. Just be sure to leave it wrapped.
Step 7: Slicing Brisket
For best results, the most important step after cooking is to slice against the grains of the brisket. This is true especially for the flat cut because the muscles are in different directions than the point. Start with a long carving knife.
- Cut it in half about where the point ends. This separates some of the flat from the point.
- Slice the flat into pencil thin slices across the grain. The grains are at a slight angle (see video).
- Take the larger cut that is both the point and the flat, and then slice that in half. From there simply make more pencil thin slices.
See video for more details on slicing.
Smoke Times for Brisket
This is the post-trim weight of the brisket with the temperature of the smoker at 250 degrees F.
| Weight | Cook Time |
|---|---|
| Up to 10 pound brisket | 8 – 10 hours |
| 10 to 12 pound brisket | 10 – 12 hours |
| 12 to 16 pound brisket | 12 – 14 hours |
| 16 – 20 pound brisket | 14 – 16 hours |
We also find that American Wagyu cooks slightly faster than Prime or Choice, so we shave off about 10% of the time when smoking American Wagyu.
Monitoring Brisket Temperature
We use the Smoke Unit from Thermoworks to monitor the internal temperature of brisket throughout the BBQ cook. It even has a remote unit so you can see the temp from afar.
In addition to the Smoke unit, you should also use a Thermapen or equivalent instant read thermometer, then you can probe in multiple areas while keeping the Smoke unit in the same location as it nears the end of the cook.
Sides
If looking for sides consider quick pickled veggies like peppers. Add some BBQ Beans and a no mayo coleslaw for the perfect spread.
Wine Pairing with Brisket
Brisket is incredibly rich and because of the heavy weight of the dish we opt for a clean and crisp wine to cut through the richness of the meat. For whites try sparkling wine or a dry and crisp rosé.
If you like a red wine then we love tempranillo or a nice red zinfandel.
Smoked Brisket Frequently Asked Questions
Like Kansas City style BBQ? Cut out the point or parts of point from the brisket before the wrap. You then slice it into cubes, re-season, place back into smoker to render out. Delish. Check out our Brisket Burnt Ends recipe.
There is no right or wrong answer here, it’s about your flavor preference. If you elect not to wrap you get a greater bark. People love that texture. You won’t really add more smoke flavor, as that pretty much gets absorbed by around the fifth hour of cooking.
But we have found wrapping in pink butcher paper is the best of both worlds. Note that if you do not wrap, it may add 20 minutes per pound to the cooking time. So be sure to account for that.
In the end your flavor preference is what is key. We generally are not injecting smoked briskets because we buy brisket with good marbling that translates into a juicy brisket. If you don’t see much marbling, consider supplementing moisture by injecting with beef stock or other liquid using a culinary syringe. Don’t use liquid smoke (ever).
SPG Rub for us (equal parts Salt, Pepper, Garlic), keeping it simple so we highlight the meat flavor and smoke. For a more savory flavor you can use our herbal focused Beef Rub.
We opt for apple and cherry, or other fruit wood as it burns sweeter and avoids the campfire-like flavor you can get from mesquite. In Texas? Obviously post oak.
We’ve got you covered with the best recipes for leftover brisket. And yes, you will have leftovers (sometimes).
On average it takes 60 minutes per pound for a whole packer brisket. A 10 pound trimmed brisket should take roughly 10 hours when you include resting. Be sure to calculate your time based on the trimmed brisket.
Plan 90 minutes per pound at 225 degrees. We find there is no material difference in flavor or texture and recommend cooking at 250.
This post was originally published in 2016, and updated in 2023 with more Q&A and details on tools used. The original recipe remains the same.
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
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Walter Rhodes says
Have tried various recipes without much success. Easy instructions to follow and brisket turned out FANTASTIC
Sean Martin says
That makes us so happy to hear!!!! That’s our goal so you can assess each brisket and adjust your cook based on what your preference is on cooking style.
Al says
Loved it, easy to understand
Corey C says
This recipe is the only one that truly helped me get a perfect brisket! Thanks so much for all the detail and explanations!
HICKSON says
GREAT ARTICLE ,LEARNED SOMETHING TODAY [ THANK YOU]
Lisa says
Can an electric smoker work for this brisket recipe and if so what changes will I need to make if any?
Sean Martin says
You absolutely can make this the same way on an electric smoker. Just follow the same guidelines. One buying tip is to measure the width of your smoker and make sure the large packer brisket will fit. You can remove shelves to wedge it in if it’s too wide. But most electric smokers get up to 275 degrees F so you are good to go.
Jounayet Rahman says
I love this smoked brisket. But is the foil paper necessary??
Sean Martin says
You do not need to wrap at all. The foil or butcher paper just speed up the cooking process. So it really comes down to your preference.
Marty says
The simplest and best brisket I have ever made. I used garlic powder in my SPG (reduced by half – thank you for the tip). Trimmed the fat, rubbed with SPG and left in the fridge covered overnight. Placed on the Traeger at 06:15 at 225F and pulled/wrapped at 1:30. Raised temp to 250F. Finished cooking at 3:45 and rested wrapped until 6:30 in the cooler. Moist, tender and outstanding flavours.
Salvador Wegweiser says
Thanks for sharing this! I’ve been grilling all summer and looking forward to it again this weekend! Excited to try burgers for my next family reunion.
LG says
I purchased a whole beef. Included was a 2.4 lb flat brisket. I think I got ripped off. Yes?
Sean Martin says
What you likely purchased was a portion of the brisket flat. An entire packer brisket is at least 12 pounds and the flat is often what you see in many butcher cases. We have a brisket flat guide you can follow with slightly different cooking times and steps. https://www.vindulge.com/smoked-brisket-flat/
Nick kolias says
Very good recipe every one loved it. And my left overs were even better i turned it into beef and broccoli and omg it was amazing…… thanks
Sean Martin says
Excellent Nick! Thanks so much for the feedback.
Stokley Coalburn says
I like how you shared your theory first, it really helped to have confidence in the process. This is by far the best smoked brisket I have made. The family is delighted!
Scott says
Great info … Turned out to be a BIG HIT with my guests….Cheers…,!!!!
Miguel says
Well I am thinking about cooking a brisket for the first time. I hope i do it right.
Sean Martin says
Follow the steps and stages and you will do well! The key is be patient and not to remove the brisket too soon.
Jeremy Williams says
Great information to start my brisket smoking journey.
Lisa Williams says
From selection to the stall to serving, perfectly smoked brisket!
Mary says
Yessss! We love to hear this 🙂
Happy you liked the brisket!
Denise Hoyt says
I made this for our 4th of July gathering, and it was delicious! A very simple rub, that compliments the meat. I used Jacobsen Italian sea salt, and found it too strong for this recipe, so will use kosher salt next time I make this. It’s a keeper!
Sean Martin says
Thank you Denise!!! Yes the type of salt is going to matter. We use Diamond Crystal Kosher salt and find it is the best balance of salt and savory.
Jolene says
Amazing! Turned out so tender, moist and absolutely delicious!
Scott Riley says
My first brisket on an offset. I was very impressed with the result! I chose not to wrap, but to keep it uncovered for the 10 hours it took to get to 195. At that point, the meat was tender with a pen thermometer, so I pulled it. Very happy, thank you!
Daniel wood says
Smoked my first brisket today, I’ve bought books and read so much stuff. Came across this last night and used the guidelines today and it was a massive success, my friends loved the brisket and it didn’t last long.
Todd says
First time making a brisket in our new smoker. These simple steps made it much easier for us. Although we need to fine tune our skills it didn’t turn out bad. We used to spicy of rub for our taste and I think I removed to much of the fat. Most importantly though we had a relaxing day using our new smoker.
Sean Martin says
Todd congrats on the new smoker! And every brisket will be a little different but yes, definitely keep some of that fat on it to help insulate the meat.
BEN says
WELL WRITTEN , GOOF PROOF RECIPE IF FOLLOWED CORRECTLY
AM DOING SECOND TIME TODAY .
FIRST ONE A TOTAL HIT.
CYNTHIA POSTLETHWAITE says
Sorry for the question, I just found the link for the knives!
Sean Martin says
Glad you found it! You won’t be disappointed. We bought it for cookbook preparation and it’s our best go to carving knife for large cuts.
CYNTHIA POSTLETHWAITE says
Hi Mary thanks so much for the recipe, my husband is going to make brisket for my Birthday this August when we can all socialize again with my family. Could you please advise me which brand of brisket carving knife you recommend? Thanks and much appreciated! Have a great day!
Keith says
Hello. I have a situation similar to Royce above: my 18″ water smoker is too small to lay out the whole brisket. I really would rather cook it in one piece, though. Would I be causing myself issues by bunching up or folding the flat to fit it on the grill?
Sean Martin says
If you would like to keep the brisket whole, you should know that after about 5 hours of smoking the entire brisket (after trimming) will shrink as the moisture cooks out. I might recommend taking small trims around the flat area. You can use the meat for chili or grinding. Then you can likely get the whole thing in the smoker. Tuck the flat up a bit to close and as it cooks out it will shrink. You may also have more cooking time. With less airflow with the size of the brisket relative to your cooker, just plan a few extra hours of cooking.
Ben Trethowen says
What bbq do guys use for this
Sean Martin says
So we have done this recipe on our Yoder Smoker (offset), Yoder 640 Pellet, and MAK 2-Star General Pellet, as well as the Big Green Egg. But the still photos are mostly the Yoder offset smoker.
Royce D. Brown Sr. says
Question !
I purchased a packer brisket.from Costco with Point & Flat together, but the brisket is to big to fit in the smoker. Should I cut the brisket in half between the Point & the Flat and place the probe in the point section to monitor the internal temperature of the brisket. It is a 16 lb. Brisket, what would be the best temperature to smoke my Brisket.
Sean Martin says
Royce, great question, yes you can absolutely do that. However, treat each as a separate roast. The point will cook faster and frankly you have a great opportunity to smoke it, then cube it up and smoke again with sauce for burnt ends (we have a recipe). So I would check the temperature of each and pull when you like the texture of each versus just reading the temperature of just one. Feel free to email too if more questions.
Philbad says
250* is a little hot for me (I’d inject if cooking at that temp). 220* and 2-3 more hours. But that’s hows I do it!
Sean Martin says
There are many ways to pull off a brisket and lower temp can certainly be one of them, but if you buy a well marbled brisket you can run hotter and not sacrifice tenderness. But yes, if you run lower temp, it will take longer to get the end product.
Mark Escobedo says
Great simple info. Thank you. Do you know if there is any benefit in rotating or flipping a brisket?
Sean Martin says
Depends on your cooker. For ours, no. We know it’s hotter for the most part on the bottom of most of our grills, and so we point the fat cap down to offset that. If you have a cooker that has multiple hot spots, then yes, you can rotate it prior to wrapping to get an even cook.
Jim McLain says
You cannot mess up a.brisket following these instructions. I would caution that when wrapping using butcher paper to be more cautious with keeping track of temperature. Using aluminum foil keeps the juice inside which an overcooked brisket will benefit from. You can always firm up the bark with a hot grill or torch.
Sean Martin says
Jim – awesome feedback and thank you!
Ray says
Do you rotate brisket every hour and do you ever flip it over?
Mary says
Good question Ray, we do not rotate the brisket on our cookers or flip it over. We use a Big Green Egg, MAK Pellet Grill and our Yoder offset smoker. Each has a specific hot spot. For example, the Yoder offset is actually hotter on top, so we lay the fat cap facing up and leave it that way throughout the cook. On the BGE it’s hotter from the bottom, so we lay it fat cap side down.
Charlotte Roman says
We are trying the recipe, thanks for your basic info.
Matt Hrynkow says
Where’s the video?
Sean Martin says
Matt the video should be below the recipe. If you have any ad blockers in that may disable the video.
Mike says
Is there a benefit to separating the flat cut (thin part) as it cooks quicker? Or is it best to leave the whole brisket when cooking? My observation is that the thinner portion will get to temp much quicker than the thick section. This is a significant amount of the meat and is it best to separate and remove manage it differently?
Sean Martin says
Mike a great question. We separate when we do burnt ends because as you noted they do cook at different rates. However, if doing a smoked brisket packer, we leave together and really judge our cook time based on the flat. The point can handle more heat and even overcook slightly. You can separate if you want and as you noted, you will likely pull them off at separate times. You can leave them in a cooler as well to keep warm and let rest.
Kate says
Once I wrap the brisket, how then do I probe it? Do I have to unwrap to probe? Probe through the paper?
Sean Martin says
Kate, great question. Just take the probe and put it right through the paper for the wireless probe. And be sure to put it in the flat. For the ongoing temperature, using the instant read thermometer, you can gently unwrap if you want. Although we also just go through the paper there too.
John Valiton says
Simply awesome.
Richard W Kaufman says
I’ve used this “recipe” a couple of times now and it works great! When I buy the brisket, I ask for another piece of butcher paper to use as the wrap. They always give it tome, no questions. Using this methodology it turns out perfect every time!!!
Candy says
I’m cooking our first brisket and was wondering what would happen if I pulled it, refrigerated it and smoked again the next day for a few hours then rested in the paper for an hour before slicing. I’ve had it smoking now for 11 hours at 225 and an hour in the butcher paper. We have a birthday party tomorrow and just wondered about reheating it, thanks for any input
Sean Martin says
Candy, For reheating brisket, we like to take the finished and cold brisket, and then wrap in foil with a touch of beef stock. We then cook in the oven at 325 to warm it up. The stock will help with moisture and keeping the texture. No need to re-smoke if you finished it yesterday.
Hailewilliams says
Excellent
Sean Martin says
Thank you!
Mike says
Just completed my 2nd brisket. Both turned out pretty darn good. This one is a bit strange – traditional texture on the top 2/3 and a little like pot roast (stringy) on the bottom. I have to admit I added a little bit of bourbon and brown sugar when I put in the foil. I’m wondering if that caused the issue. Can’t wait to try again!
Sean Martin says
Mike if the liquid sat on the bottom and the more stringy portion was where the liquid was, then likely it braised the meat, pushing it through to a faster cooking temp than the top portion not sitting in the liquid. Another option is to make your spritz that same liquid mix and spray it throughout and then heavily when you wrap it too. Thanks for the feedback!!!
Tammi says
This was a very good article. I can’t wait to see how it comes out. I just had a comment about the USDA Grading. It is a common misconception that they are USDA inspectors. They are in fact USDA Graders. It is a voluntary service that is fee based, meaning the packing plants are the ones that incur the expense of having their product graded. They are part of the Agriculture Marketing Service because the grade helps to determine the value of the carcass. USDA inspectors are part of the Food Saftey Inspection Service (FSIS). They are a mandatory service because they monitor food safety. Once again thanks for your article. It was very informative.
Sean Martin says
Thanks for taking the time to explain raters versus the inspectors and for the post feedback. We love hearing that level of detail, especially when showcasing a lot of great ranchers with prime quality meat, who may just not have elected to pay for it.
Nuzzi says
I did a brisket this past weekend and cooked it to an internal temp of 202. What I got was basically chipped beef. It was impossible to cut without shredding. Is it just because my knife sucks or are there other ways to prevent this? I figured I would try only cooking to 200 next time. Any suggestions?
Sean Martin says
Nuzzi, question, do you recall what type of brisket you bought? Was it USDA rated? Also the slicing helps, so slicing against the grain. Lastly, was the point and the flat both fall apart soft? Every brisket can be different, and some can even come off done at 190. Especially leaner briskets like Select.
Nuzzi says
Thanks for the reply. It was very lean. Flat cut. Not sure about the USDA rating, but I assume so, since it was bought at one of the best meat shops in CT. I definitely sliced against the grain. And just about everything was fall apart soft. It was tasty, could have been juicier, but very shredded.
Sean Martin says
Nuzzi, if this was just the flat versus the flat and the point (the packer), then for just flat, we will actually wrap and add a little liquid. It can also be done sooner, so there is a very small window when you go from done to overcooked or shredded. I would suggest with the next one, try adding liquid (like beef stock or Worcestershire or a mix) to the wrap, and then taking the temperature sooner. Also the rest is important giving at least an hour in a cooler for that rest period.
Chuck Cuneio says
“Feed a fish or teach to fish”…. this gal is a TEACHER!! I love how she explains the process and allows you to make your own decision based on preference. Grilling/Smoking is an art. She encourages you to gain the experience, make adjustments, and learn from it all. Good base points and explanation that helped me understand and experiment a little… which we all know is part of the fun. Great job Mary!!!
Rob King says
Sean -I’m confused – in an earlier post this was offered. “For our offset smoker, we go fat side down, as it’s hotter directly under the smoker grate. For our Big Green Egg we go fat side up as the convection in the smoker is hotter on top.” getting ready to try my FIRST brisket ever and just wanted to get a good understanding of the process. Thanks for all the great advice and helping us rookies along!
Rob King
Sean Martin says
Rob, great question. In the end, we place the brisket in our cooker so the fatty side points toward the hotter part of the smoker. This fat layer sits atop the point typically and acts as a shield. So in the offset, the heat comes from the bottom up. For the BGE the hotter side is heat coming down. So we adjust our fatty side to point toward the hotter part of the cooker. Let us know how the brisket comes out!!
Rob King says
Thanks for the clarification Sean!! After reading the recommendations from the earlier post, it all made sense. Duh -on me!! My *1ST EVER* brisket (13lb’er) came out on Target! I ran the smoker at 240/250 for right at 8.5 hrs. After the 8.5hr run I pulled it at 200°, wrapped it in foil and moved it over to the vertical chamber (150° and falling very slowly) and let rest for about 2.5 hrs. I have a 16″ Horizon Ranger offset smoker which has a about a 36″ horizontal surface. I placed the brisket, uncovered and in the center with the Point closest to the firebox. I built a convection plate when I got the smoker which transfers the heat further down the barrel. I keep a 2″ deep 9″x12″ pan full of water, apple juice & a beer on top of the plate & directly under the slab. My butcher trimmed the brisket to my direction and I carried him my rub, so after trimming it was dusted-down and vacuum wrapped & refrigerated for 3 days. Had great bark and a good 1/4″-5/16″ deep smoke ring. I handed it out to all the friends and neighbors, and all I got back was “When you doing the next one?” I’m a little proud here, but I believe it would have medal’ed in the Brisket Olympics! Lol… Just kidding. Lucky?? Maybe so – i’ll take it! I’m smoking #2 today. I’ll send some pics (Good or Bad). A Happy 4th of July to you guys and again, thanks for all the input!
Sean Martin says
Rob that is AWESOME!!!! So glad to hear that it went well, please do send pictures!!! We can even feature in our newsletter! (With your permission of course) Love how you had your butcher trim. Cheers and have a great holiday!!!
Schane says
If I am smoking the night before, how would you suggest I bring it back to serving temp the next day?
Thank You
Sean Martin says
Schane, If you can time the cook, you can always take your finished brisket and keep uncut and wrapped in a cooler with no ice, and that will hold temperature up to four hours. If you can’t do that, I would slice after the rest period, let cool in the fridge, and then warm up in the oven wrapped in foil with beef broth and a little apple cider vinegar thrown into the foil.
Chris says
Hi guys would really appreciate some advice from some brisket pros after trying my first big packer brisket and not too pleased with the results… I’ll give as many details as possible so hopefully someone can point out some suggestions (thanks).
Bought a full packer brisket from Costco, about 17 lbs before trimming fat.
Watched several videos over past few weeks on trimming, smoking etc.
Have a new Louisiana Grills LG900 pellet grill. Have done some cooks with great results but have never smoked a brisket before.
Trimmed some fat similar to videos, left about 1/4 inch.
Started cooking at 10pm last night. Applied a rub. Wanted to smoke at around 225, used a dual thermoprobe to ensure temp was accurate. One for smoker and one for brisket – I don’t trust my LG900 digital readout because when I set it to 225 my probe shows temp is around 250-280 so I have found when I set it to around 200 the actual temp fluctuated between 220-245, usually in the 225-235 range so that’s where I had it.
Put the brisket fat side up. Cooked from 10pm to about 530am at which point the brisket hit approx 168 – I had the probe in the thickest section of the point. Around this time I wrapped the brisket in peach butcher paper and returned to grill. Seemed to stall right around here – took a little over an hour to get past 170 but then climbed fairly quickly. Maybe a couple hours to get from 170-190.
Grill Temp was usually between 220-240 during this time.
Once it got to around 195 I was starting to get a little worried because guests weren’t coming until 6 and it was around 9am with brisket at 195 degrees – plan was to cook until 203 then rest until dinner.
After it hit 195 it climbed very slowly, probably took 3 hours to get to 200, and another 3 hours to go from 200-203. Temp was maybe a little lower, probably 220-225 on average with occasional drops to 215 and occasional short spikes to 250.
I pulled it at 4:15 when the probe finally showed it was 203. Rested in cooler, paper was soaked and I thought it would be juicy (I thought wrong). While it rested it went down from 203 at 4:15 to about 180 at 6:00.
When I started slicing it was really crumbly and dry, moreso on the flat but even the point wasn’t great… Thick part of point was juicier but still not what I’d hoped and texture was also more like pulled pork – just flaked apart when slicing.
Not sure what I did wrong here. Overcooked? Cooked too low and too long? Thought I followed the different videos but definitely not the same results. A few weeks ago I did a small 3-4 lb trimmed flat brisket (no fat) – thought it was at 225 but didn’t know at the time how off my pellet grill was so it was probably cooking at 300-325. Finished very quickly, texture was more like steak and would have failed pull test but was juicier than this one I just did tonight.
Should I have cooked it higher and not as long? Maybe 250-275 instead of trying to keep it low around 225 (especially at the end when it was climbing so slow?)
Should I have had the probe in the flat instead of the point and taken it off when the flat hit 203 (don’t really know what temp that was at because probe was in thick point).
When I wrapped it mid way through at 168-9 it looked so good it almost looked like it was ready! Probe actually slid back in real easy – not quite like butter but pretty close. But having read what I read I wanted to keep it going until it got to 203.
Any help is appreciated since you guys have lots of experience with these cooks. Thanks!
Sean Martin says
Chris,
As I think many will attest, no two briskets cook the same. One thing I feel good about, is you know your cooker and the ambient temperature inside the grill. Also based upon “crumbly” and “dry” it would suggest that it was overcooked. I know that can seem frustrating given when you pulled it, it seems it was likely done closer to the 190 – 195 mark. I have found most of my briskets from start to rest take 12 – 13 hours tops. (less for under 12 pound briskets). So I would offer that your next one, plan to consider pulling sooner, even if guests coming over later. You can wrap the brisket in a towel, and then put into the cooler and it will hold temperature for a few hours.
Knowing there are so many variations to cooking, I am going to make a few assumptions to trouble shoot and hopefully get your next one to be perfect. First, I am curious if you grabbed a choice or prime brisket? Only to get a sense of the marbling you may have started with. Some things to consider: 1> I like to make sure my brisket point is facing the hottest part of my smoker. In my offset, that is fat side up, point facing the hotter side of the smoker. In my egg, it’s actually fat side down, as the BGE is hotter for us right above the heat plate. So I would consider first position the brisket in the same fashion. 2> Consider a water pan. If you are in a drier climate, it helps keep moisture in the chamber. We use a water pan in our offset and pellets, but on the BGE we do not need one as it contains a lot of that moisture from the meat in the cook. 3> Consider less cooking time for the next one. Sounds like you considered up to 20 hours, and I just haven’t found at 225 – 250 that the cooks take that long.
I would also try adding the probe to your flat meat, and then if you have a Thermapen or other instant read thermometer to check the point. No matter what, keep pushing. We have brisket fails still, some pulled too soon, some pulled just an hour too late. You start to dial in over time, and can always use the leftovers for chili!!
scott butterfield says
Brisket has only been in smoker for 2 hours at 250 and internal temp is 153 have water tray in….help
Sean Martin says
Scott, is it a brisket flat only, or is it a whole brisket? Have you taken temperature in a few locations? 153 seems high for only two hours in. You can pull back the heat to 225 if you would like. But first I would be sure the thermometer is calibrated. If it is a brisket flat only they can cook a little faster.
Corey says
Hi Mary, I’ve recently read that seasoning the brisket should be done just prior to placing the brisket in the smoker. The theory is: letting the rub sit on the meat for an extended period draws moisture to the surface of the meat creating a barrier to smoke penetration. I see you season your brisket the day before smoking. What are your thoughts on this? BTW great tutorial, very well put together!
Sean Martin says
Corey,
Thanks so much for the feedback, I know you asked Mary, but I wanted to weigh in (She is of course the boss, I am just the hand model). But, we do like seasoning the day before as it actually acts more like a dry brine. Technically, as you salt meat (and it’s the salt, not the other ingredients that cause this reaction) it does pull moisture up but short term. If you leave salt on the meat, it will actually start to penetrate the meat, and make it more moist. Check out the book Salt, Fat, Acid, Heat as it is an amazing book on this.
Philip says
I usually do a full brisket, but for a small gathering, I am doing a 5 lb brisket this time.
I will be cooking on a Traeger at about 225. How long do you think it will take before it gets in the zone to wrap with butcher paper?
Also, when I take it off the smoker, I wrap the brisket in a towel before putting it in a cooler.
Sean Martin says
So I assume you may be doing a brisket flat? I would say you may be looking at roughly 7 hours of cook time, that said it’s always up too the brisket. I imaging you’ll hit 160 or so within about three hours and then decide to wrap. maybe take up to 175 for a little more smoke. Are you injecting? Sometimes if only doing a flat we like to inject too.
Matt says
Should I use a water pan or smoke dry
Sean Martin says
Matt we do use a water pan, we find it adds a good amount of moisture to our cooking chamber.
Jay says
Will foil work or is the paper necessary.
Sean Martin says
Jay foil will absolutely work, we use butcher paper because it has more porous ability to allow smoke to get in. But you can absolutely use foil.
Bennett Rowe says
Hi Mary,
I’m doing a 20# brisket for XMAS dinner. We plan on serving at 6:00. I will probably trim around 2# of fat off the brisket. What time should I start the brisket?
I will be using a Traeger which runs at about 225 when set to 250. Also it will be cool here in Portland.
Thanks for your great columns and directions.
Mary says
Bennett WOW Nice!!!! For an 18 pound brisket I would say that can run a good 16 hours at 225. I would plan roughly 16 – 18 hours with the cool down period or resting in a cooler. We try to plan on a brisket being done by 4pm so that we can let it rest for an hour in a warmer and pull out pre-sliced for another 30 minutes. If you get closer to the 14 pound range after trim, probably more like 12 hours.
Briskets can be fickle, so if it’s cold and raining, and your temp stays low, you may want to plan more time. What is nice with the cooler as a warmer, it will stay warm for four hours. So if you happen to be done early, you can wrap it, keep in the cooler and then pull it when ready.
Also we are in Portland (Oregon), maybe we need to come taste test!!!
John says
Hello do I leave in fridge overnight seasoned and seal in container or just out uncovered? Whats your thoughts 225 verse 250 smoke temp?
Mary says
We definitely will season if we can the day before (or night). We will cover in foil or plastic wrap in fridge. As for lower temp, you sure can, at 225 it will just take a little longer.
Me says
I try to stay at about 225 degrees, use 3 thermometers and consider the average of readings to see how close I stay at 225. Put it on a rack over a bakers pan to collect all juice. Put apple juice in the tray to start. Once an hour use a turkey baster to mop the top. Also a second bowl inside with beer to keep humidity at 100% all the time. Baste once per hour. After 4 hours flip top to bottom, Cook 4 more hours. Seal with foil, then about 3 more hours until meat thermometer says about 165 to 170. Wrap with foil and let rest for 24 hours at room temp. Make bbq sauce with drippings. Slice very thin. Warm up slices in ziplock bag in sink with very hot water. Warm up bbq sauce on stove top. Combine to make sandwiches or dinner plates. Then chunk up the remainder, seal a meal and freeze for later. I do 12 lb briskets. Keep run simple, say Weber beef steak rub is plenty good!
Mary says
This is great, I bet it is delicious!!!!
Brad says
You should not be leaving any meat sitting out at room temperature for any extended period of time! Food should be stored at 39F or below or 141F or above. The temperature range from 40F-140F is the bacterial danger zone and you run the risk of food born illness.
Mary says
Brad, appreciate your feedback. Specifically I assume you are referencing the cooler and resting period. In fact, by taking off the brisket at 200 degrees and resting in the cooler, the ambient temperature of the cooler stays above 140 degrees for a few hours. Assuming your cooler is close to the same size as your brisket. As the brisket rests, the cooler acts like a Cambro warmer used in catering.
So in fact, you do not run the risk of bacteria as you are not falling under the danger zone of 140. We certainly would limit how long you hold it in the cooler (say no more than 4 hours).
Dave C says
I’m pretty sure he was warning the commenter who suggested holding the meat at room temp for 24 hours..
I’ve read Franklin, Mixon, and Rauchlen’s books and your instructions are dead on, though Franklin prefers 275 and Mixon 275-300. Cook with smoke to the stall, wrap in paper and return to the smoker or oven until the internal temp is about 205, then wrap in foil (to hold grease), wrap it all in a blanket and place in an ice chest for two to four more hours and serve. The stall is usually between the four and five hour mark.
Sean Martin says
Exactly!!!
Mike says
Excellent and simple recipe. Easy to follow, this process will make you.look like a pit master. My brisket was done a little early so I wrapped it in a bath towel and stuck it in a ice free cooler and sliced it up in about 3 1/2 hours. It was like butter and still had a nice bark to it. I think I will plan on a 3 to 4 hour rest from now on. The hardest part of this recipe is waiting to cut into it.
Sean Martin says
Mike thanks so much for the feedback and you nailed it. Resting the brisket is key and I think one of the more important processes to follow.
JdPilla says
So, we have been buying a side of beef from a local farmer for several years. I have also found that Sous Vide gives a wonderfully tender and flavor full. So, with our son buying an electric smoker, based on his experience, he suggested 250 degrees for 2 hours to get it smoked, and then I will Sous Vide it as I usually do to get it tender and moist and flavorful, and after Sous Vide, which requires no resting, Sear on a very hot grill as I normally would for 1 minute per side. YUM!
Brett says
Do you recommend fat side up or fat side down when cooking?
Mary says
Brett, it depends on your cooker. For our offset smoker, we go fat side down, as it’s hotter directly under the smoker grate. For our Big Green Egg we go fat side up as the convection in the smoker is hotter on top. So I would check your zones and adjust. We use the fat side to offer some protection from the heat thus pointing the fat toward your hotter side.