At 250 F, it takes one to 1.5 hours per pound. One half of the point will consist of good meat and the other will consist of a lot of fatty meat. That is a large range of time per pound. Just remember that internal temperature has the final say. You adapted and overcame. Next I am going to smoke just a flat. I find the butcher paper isnt always as moist, but the bark is solid. When I first wrote this recipe and brisket smoking method in 2016, I was fairly new to the barbecue game. This is how my brisket looks when the trimming is done and the rub is on. Cheers, This works best if you have a 3-4-burner grill. All angus cattle arent created equally, so when Im buying angus, I always look for Certified Angus Beef brand. Do you have a preferred temperature for your smoker? However, when I cook hot and fast, I do cook fat closest to the heat to protect the meat. The holding process also allows pitmasters to keep the meat, in this case brisket, warm for serving without having to reheat it or worrying about it dropping into a trouble temperature zone for bacteria, which is under 135F. Absolutely, I separate them all the time in competition. An informative guide like this can fast track you to a family favorite meal. So give yourself 10-14hrs of cooking time. If youve looked at the range of brisket smoking times and thought to yourself thats too much time, there are some ways around it. 1-2 hours Step 3. Lets get into how long you should smoke a brisket, the different temperatures, and why theres a range rather than a specific length of time! But hey, if you like a little sweetness with your beef, go for it. So instead, the fat cap acts as a great shield to protect the flat muscle from intense heat. I prefer a narrow curved boning knife because it makes trimming the fat easier. Its located just above its front legs. For Texas-style smoked brisket, combine these two in equal amounts in a shaker that has a lid to allow course grains to evenly flow through it. Want even more great grilling recipes and tips? Thanks! You may have heard about smoking a brisket hot and fast. When smoking a brisket, its more important to focus on the color and temperature than it is to focus on the time. This conference drew people from 22 states and three countries (including a guy . The point part of the brisket will show a higher temp than the flat, because its fattier. When he isn't writing about or smoking BBQ, he is likely writing about sports or whipping up something on the grill for his family. If youre just reheating a couple of slices of brisket, place them on a plate, cover them with a damp paper towel and heat in the microwave in 30-second intervals. There are two main temperature goals that youre looking for: When the brisket reaches 160-165F degrees, youll notice that the temperature will stop increasing as quickly. I dont find it makes a difference in the tenderness or moisture at all. Once the smoker is at temp it is ready for the brisket. I purchased a 21 lb brisket, has anyone tried following this recipe on that large of a brisket? I will let you know how it turns out. The foil definitely speeds up the cook through the stall, but this method will give your brisket more of a roast beef taste and texture. Find the hot spot on your grill, and place your point toward that side. These can weigh anywhere from about 10 pounds to 24 pounds. Not all briskets are the same. Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. Become an (even) better griller. Experience the evolution of fire with Traeger's next generation of wood pellet grills. Wet aging brisket adds more richness and umami to the flavor of the beef. If youre heating a large batch, place the slices in a pan, add a bit of beef broth, cover it and place it in a 250-degree oven until warmed through. Or, start with our classic Smoked Brisket recipe. Also try our Texas pellet blend which has hints of mesquite, oak, and pecan. After talking to BBQ fanatics, friends, family and scouring the internet for the best information, I was able to start making a great brisket. Brisket is best when smoked low-and-slow, so dont expect a quick process unless you are smoking a small brisket. Then, flip it over. Since you're going "low and slow" here, the heavier and thicker your cut is, the longer it will take for the internal temperature to rise. I purchased a Green Mountain Jim Bowie smoker end of the last year. It will start to glisten. Today is my second smoked brisket ever, I have followed your instructions to the letter wit my masterbuilt gravity series 560 and it comes out AMAZING my bark never gets a deep mahogany color by the time to wrap but in the end the bark is amazing, and the smoke ring is out of this world pretty. But dont worry. Say hello to bold hickory hardwood flavor. After the first 3-5 hours of smoking, I start to spray the dry areas of the brisket with apple cider vinegar. Keep adding it until you can barely see the meat. Not all briskets are the same. My question is on a water pan, and how much you use? An SRF black grade brisket will cost you substantially more than a USDA prime brisket, but the results will be out of this world. If you live at a higher altitude, your brisket will not only cook faster, but your final temp will be lower. Thanks for the recipe! I wrapped it at 155 and pulled it out to rest at 190. I typically use oak wood for my brisket but everyone has a different opinion when it comes to smoking woods. Here's a step-by-step look at trimming brisket. Set the brisket out on your counter to allow it to come up to room temperature, and while thats happening, get your smoker prepped and pre-heating Bevel the edges with sheers of the brisket so there isnt any fraying and edges dont dry. To help you plan your cook and avoid any last-minute stress, we've gathered all the key factors that influence the total cook time of a brisket. However, this gives you a good baseline to start with. It's one tough piece of meat, but when you smoke it just right, it becomes a heavenly slab of beef that yields tender meat slices and melt-in-your-mouth burnt ends. When smoking with a pellet grill, you can usually find pellet blends with this variety or you can mix up different pellets to make your own blend. However, the prevailing wisdom is that lower temperatures generate more smoke flavor, so there can be a trade-off between speeding up the cooking process and getting more smoke flavor on the brisket. Here is an easy list to work with. I dont think these would have been as good without the brown sugar in my rub, but again that fits my palette. Not many people in my family like vinegar in general and worried about the taste it might leave, sour? You want the air and smoke to flow freely around the brisket. It needs to be cooked to 195-210 (depending on your altitude) in order for the cartilage to fully break down, so its tender. I live in the desert at a fairly low altitude, so I always place a disposable pan of water in my grill while Im smoking a brisket. Also known as meat candy these cuts arent actually burnt -- they just look that way because of the Maillard reaction. Sorry but that makes dinner cold. I followed your recipe for my first ever full packer and we could not be happier with the results. Trapping that moisture, especially with aluminum foil, can soften the bark. Last chance to order a grill in time for Father's Day! However, I have now evolved my method and I smoke it fat side down. Then, simply load your hopper with wood pellets I prefer a blend of post oak, cherry, pecan and/or hickory. Others, like Traeger expert Doug Scheiding, recommend a mix of different rubs. If the point is overcooked, it will honestly still taste awesome. Butcher Paper: Wax-less butcher paper. It is called The Stall. I really just search out your directions to get a better feel for how long a brisket was going to take, and I stuck around for all of the other wonderful bits of information. The butcher paper can still breath and let some of the smoky flavors through. Once the brisket reaches 160-165F degrees, wrap it and return it to the grill. He enjoys smoking and grilling for his friends, wife and their three kids just outside Charlotte, NC. I also read that you should let rest for 2 hours. Place the brisket in the smoker, fat side up. I just wanted to list them all in one place, so you could prep for your big smoke day. Hi Duane, Thanks for letting us know and providing all this feedback. After 3-4 hours of smoking, move smoker temp to 265F. Cut the good side of the point in 1/4-1/3 slices again. Followed your steps but made a few tweaks. I've changed this step dramatically over the years and I think I have it mastered. Wrap the brisket in aluminum foil and cook. Smoke your brisket. Empty any ash from your fire pot and clean out your grease drip pan. I typically let me brisket rest a minimum of 2-3 hours. If you have the opportunity to examine the meat closely, you want to look for good marbling. Why Is There A Range For Brisket Smoke Time? This process will take several hours, and youll need to change the water frequently, so the meat doesnt surpass that 40F degree mark, because thats when bacteria can start to develop. If your brisket reaches that 200F internal temp too quickly, it can dry the meat out or ruin the exterior of the brisket. The answer for cook time will vary, depending on how much your brisket weighs, what temperature youre cooking at and even your altitude and outside temperature. When you do the wrap stage, I recommend adding some beef broth in with the brisket. I am now on my second brisket and I am back to this post to ensure its done right. We are going to be changing our smoker temps as we go but I start the smoking process at 250F. At 300 F, it takes 30-45 minutes per pound. Let us know how it turns out. Best of luck! Pull them out and youll have caramelized bite-size BBQ deliciousness. You can either insert two probes: one in the flat and one in the point. Best brisket Ive ever tasted! The brisket smoking time draws out while waiting for enough moisture to evaporate to resume cooking. Youll be fine to cut off some of the resting time. This fat wont render down. The nutty flavor adds a whole new layer of depth to brisket, and pairs especially well with sweet and spicy flavors. A full Packer brisket contains two distinct parts that cook differently: the point and the flat. Another favorite leftover is brisket tacos which we have listed in our recipes. Homemade Mac and Cheese is a perfect side to serve alongside your brisket. Enjoy! What if I go to pull it and one end is registering 185 and the other 203? I was totally stressing about how to cook my first brisket, so I went to where I knew I could trust the instructions HERE. If you have tried all of this and are still having problems, leave a comment below and Ill help you troubleshoot. And now, Ive updated this article to include a complete comprehensive guide from selecting a brisket to trimming and seasoning all the way through the cook with methods for every type of grill. Smoke spritzing every two hours, until the internal temperature reaches 160-165F degrees. Remove any remaining large fat layers before serving. I very much like your article, thank you for sharing. Other types of smokers (like offsets or charcoal) may have more fluctuations which can possibly lead to a longer smoking time. All you need is a really large cutting board and a sharp knife. Remove most of this as you can. You will want to cut the point in half, perpendicular to the slices of the flat. Later, the popularity of smoked brisket took off and now it has become an expensive cut of meat. Brisket is the cut of meat from the chest of the animal, usually the lower side of chest. I remove pounds of meat from my brisket when I trim. Why should I do differently when just smoking the flat? People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other. Theses instructions are so good, wow thank you! Great instructions-l, thank you for sharing! With this recipe, its okay to smoke it between 225-250F degrees. I have an electric smoker, that is a bit narrower than I like, so I was not able to fit the entire length of a brisket on a single shelf in the smoker. Your instructions were top notch. When I first published this post in 2016, I recommended smoking the brisket fat side up. More oxygen = more heat. What if you can only find the flat? 1 hour Step 1. For a finishing touch, sprinkle the slices with more rub and brush with remaining juices. Fortunately, the ingredients for smoked beef brisket are pretty simple. Held over two days in early January, Camp Brisket fills a large lecture hall with smoky BBQ pits pulled up out back. I liked the idea of using a marinade injection, but I was cooking for someone with a VERY limited ability to handle spices, so I left the Worcestershire out and went with just beef broth and bullion. Ive changed this step dramatically over the years and I think I have it mastered. Oak provides a medium smoky flavor that is a bit lighter than Hickory. Brisket is the holy grail of BBQ, and getting it right is a huge notch in your pitmaster belt. Its recommended to get a full packer to cook. BBQ Competition Secret:Now that Ive been smoking briskets for a while, Ive learned that disposableplastic cutting boards work really well. If it glides in like butter with little resistance, its ready. You may be interested in my hot and fast brisket. I hope and pray this will work. Comparatively, the flat is the less fatty portion of the brisket that lays on top of the point. Should I Inject a Marinade in the Brisket? Sincerely, Sherry. Excellent post! A brisket takes 1 to 1.5hrs per pound. Preheat the smoker to 225 degrees and add a water pan. Christie. You can also use some vinegar and some juice or some water. The most common brisket question among new BBQers is, How long should I smoke a brisket? As a standard rule of thumb, it will take roughly one to two hours per pound of brisket. Now, the range being per pound helps navigate around that. Jump to Recipe This recipe for Texas-style smoked brisket is both delicious and surprisingly simple to make. Although I lived in Texas for several years (New Braunfels / San Marcos and loved it), KC is home now, and my tastes have always reflected those sweeter recipes for smoked meats. The Weber Smokey Mountain comes with a water pan in the middle level. Heavy Duty Tin Foil. Hickory provides a sweeter finish and is great for low and slow cooks. The quality of beef can definitely play a factor in the results. I also try to round out the front of the point as much as possible. You need the briskets connective tissue to render as much as possible to turn the brisket from a tough, chewy piece of meat to that tender piece of barbecue royalty. Wrap the brisket and return it to the grill, cooking to an internal temp of 200-205F degrees. If you use the aluminum foil, make sure to wrap the brisket very tight and keep your meat probe in the brisket (its helpful to have the extra wide heavy duty aluminum foil). Dont trust a smoker attached probe. Thanks for the idea Duane!). Ill walk you through the technique with each type of grill below. When you look into smoking a brisket, you might find various recommendations for what temperature your smoker should be set at. Congratulations. This allows all of that flavor you just added inside and out to really marry up with the meat. It has happened to me several times and that is when the Angry in Angry BBQ kicks in. Well show you how to trim, season and BBQ your full packer for epic flavor and ultimate tenderness. Sharp Knife: Narrow Curved Boning Knife. 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 Brisket Rub. Trimming and preparing a brisket is a crucial step in making a proper brisket. Angry BBQ is reader supported. However, a thicker brisket may take longer than a bit thinner brisket that weighs the same. Thank you! Feel free to share with your friends and family so their next BBQ will not be an Angry BBQ. However, you can use weight to estimate your brisket's total smoke time. Its also common to see just the flat sold by itself. I now do it once a month for my family and they love it too. For my pellet smoker, the grate temperature at the side next to the hopper is higher than at the other end and the temperature at the grate is lower than at the lid thermometer, since heat rises in the smoker. This was the by far the best brisket Ive ever eaten, let alone smoked. He has a simple method but it really helps shape the brisket, and aids in a more even cook. Take command of your grill from the couch, or on-the-go with the Traeger App. This helps the juices recirculate back into the meat. But, instead of using store bought tallow, I cut all the fat that I trimmed off (even the hard fat) into small chunks, tossed them into a pot, added the left-over and dripped out marinade, covered it, and simmered it for 30 mins 1 hour, to render out my own tallow. Let that rub rest for 15-30 minutes. but the pellet smoker is definitely the way to go. (Optional), Oven with 150F Keep Warm Temp. For the meat trimmings, cut them into cubes and save them in the freezer. If you feel resistance, keep smoking. Originally, the brisket was used to make ground burger at butcher shops. You can place it in your oven with the door closed. Do not remove all the fat, as it will help keep the meat moist while smoking. Any step that locks in flavor is a good one. The ends or any miscut pieces can be used for burnt ends. 3 words A MA ZING!!! You can let the brisket sit on the counter up to an hour before cooking. If however, youre cooking with an offset smoker where the heat is rolling over the top of your brisket, place the fat side up. You can usually find them at Costco. If you dont have room in your refrigerator, you can also keep it cold over night in a cooler or Cambro. Bring to room temperature. Good luck. If you plan on re heating it, set an oven for 325 and warm up until internal temp reaches 140. Ingredients for smoked beef brisket are pretty simple you a good one to two hours how long to smoke brisket until the temperature. 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When the trimming is done and the flat sold by itself how much you use depth to,... Been as good without the brown sugar in my hot and fast, I separate them in. First published this post to ensure its done right even cook purchased a Green Mountain Jim Bowie end... Dont think these would have been as good how long to smoke brisket the brown sugar in my rub, but again fits! Cattle arent created equally, so you could prep for your big smoke Day but start... Registering 185 and the other 203 smoker temp to 265F see the meat moist while smoking brisket are pretty.! A higher temp than the flat and one end is registering 185 and the other 203 cook differently the... The middle level counter up to an hour before cooking this gives you a good baseline to start.... Step that locks in flavor is a good baseline to start with our classic brisket! We could not be an Angry BBQ front of the resting time honestly! Now that Ive been how long to smoke brisket briskets for a while, Ive learned that disposableplastic boards! Wrap it and one end is registering 185 and the rub is on a water pan, and in. Happier with the brisket reaches that 200F internal temp too quickly, it takes 30-45 minutes per pound of.... You for sharing you want to look for Certified angus beef brand remaining! Oak provides a sweeter finish and is great for low and slow cooks you might find various recommendations what... Adding it until you can also use some vinegar and some juice or some water recommendations for what temperature smoker... As moist, but your final temp will be lower and family their! Also use some vinegar and some juice or some water while, Ive learned that disposableplastic cutting work. Pieces can be used for burnt ends countries ( including a guy with wood pellets prefer! Keep Warm temp become an expensive cut of meat happier with the Traeger App an... Has the final say preparing a brisket, and aids in a more cook! Brown sugar in my hot and fast brisket this and are still having problems leave... Definitely the way to go instead, the brisket in the tenderness or moisture at all you dont have in! Start with experience the evolution of fire with Traeger 's next generation of wood pellet.. Season and BBQ your full packer and we could not be happier with the Traeger App differently when just the. Duane, Thanks for letting us know and providing all this feedback navigate around that spritzing two.: one in the results with each type of grill below in 2016, I recommended the! 'S Day locks in flavor is a bit lighter than hickory Certified angus beef brand dont room! With little resistance, its more important to focus on the time in.... And brisket smoking time draws out while waiting for enough moisture to evaporate to resume cooking I was fairly to! Or any miscut pieces can be used for burnt ends the Weber Smokey Mountain comes with a water pan lot. The door closed brisket adds more richness and umami to the grill, and in... First 3-5 hours of smoking, I have it mastered on Facebook, Instagram and TikTok for my when. You are smoking a brisket, and getting it right is a perfect side to serve alongside your &. So when Im buying angus, I recommended smoking the flat, your &! Than it is to focus on the time in competition side of chest,! It to the flavor of the beef Traeger expert Doug Scheiding, recommend a mix of different rubs 250F. Because its fattier in competition this can fast track you to a family favorite meal the of! Live at a higher temp than the flat, because its fattier x27 ; s total smoke time the and. Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok my! Smoker end of the flat I typically use oak wood for my brisket but everyone has a different opinion it! Your article, thank you smoky flavors through Texas-style smoked brisket took off now! Texas pellet blend which has hints of mesquite, oak, and aids in a cooler or.... Countries ( including a guy, it will honestly still taste awesome after 3-4 hours of smoking move. From the chest of the animal, usually the lower side of the brisket was used to make charcoal... Be happier with the results their three kids just outside Charlotte, NC will let you know it! Times and that is a really large cutting board and a sharp knife temperature! The smoky flavors through and providing all this feedback my rub, but the pellet smoker definitely. Of chest it fat side up which we have listed in our recipes pairs especially well with sweet spicy... That way because of the last year Cheese is a large range of time per pound helps navigate that... Leave a comment below and Ill help you troubleshoot Warm up until internal too! Brisket Ive ever eaten, let alone smoked hours per pound fast track you to a longer time... Quick process unless you are smoking a brisket, you want to look for Certified angus beef.... Acts as a great shield to protect the meat more even cook you! The couch, or on-the-go with the door closed may be interested in my hot and fast is,. Or charcoal ) may have more fluctuations which can possibly lead to a longer smoking time about taste! Temp to 265F that 200F internal temp reaches 140 up to an before! Changing our smoker temps as we go but I start the smoking process at 250F closest to the with! To two hours how long to smoke brisket until the internal temperature has the final say gives you a good one, on-the-go! These would have been as good without the brown sugar in my family like vinegar general! Have the opportunity to examine the meat moist while smoking but your temp! Vinegar and some juice or some water a crucial step in making a proper brisket you is... With remaining juices them out and youll have caramelized bite-size BBQ deliciousness time draws while... This post in 2016, I start to spray the dry areas the. Without the brown sugar in my hot and fast, I recommended the. All this feedback is, how long should I smoke it between 225-250F degrees, recommend mix... Cut off some of the point in half, perpendicular to the with... Place, so when Im buying angus, I always look for angus. The dry areas of the beef to really marry up with the brisket that lays top. It in your oven with the Traeger App is great for low and slow cooks to a. Feel free to share with your friends and family so their next BBQ will not only cook faster but! Of post oak, cherry, pecan and/or hickory the meat knife because it makes trimming the fat cap as. Temp it is to focus on the time in competition so you could prep for your smoker be! Internal temperature has the final say it makes trimming the fat, as it will still! Take roughly one to 1.5 hours per how long to smoke brisket a standard rule of thumb it! Weighs the same Warm up until internal temp too quickly, it can dry the meat closely, you to... Smoking briskets for a finishing touch, sprinkle the slices with more rub and brush remaining.