Tips For Cooking BBQ Smoked Brisket:
1) Spend a little extra on Prime Brisket or Wet age lower grades. In
the long run, you will cook better briskets more consistently.
2) Don’t over season the Brisket. Over seasoning the brisket can
mask the natural flavor of your brisket, and may end up flaking
when you are slicing it.
3) Fat Side Up Or Down. On Pellet Smokers I always cook fat side
down to protect the brisket. On other smokers I can go either way
4) On Pellet Smokers I always place the point closest to the
drainage area of the smoker. This is to prevent the grease from
burning as much on the drainage pan.
5) When using red butcher paper to wrap, don’t over wrap the
Brisket. If the Brisket is over wrapped it will be similar to using
foil.
6) Cook to Temperature and Feel not to time. It seems like all
Briskets cook differently. One 14 pound brisket can take 2, or
even 3 hours longer to cook than another based on grade, temp,
humidity etc. To test for feel, insert a toothpick. If it feels like its
going into butter, you’re good to go.
7) Allow your Brisket to rest. I would suggest at least 2 hours.
During the cooking process the Brisket has been pushing
moisture out, allowing it to rest let’s the moisture to be re-
absorbed into the meat.
8) Slice against the grain. Slicing with the grain will result in tough
stringy slices.
Personally I have Smoked Briskets anywhere from 225 degrees up to the mid 300’s. I have found that the end internal temperature is more important than the cooking temp. I was dabbling with hot and fast briskets almost 10 years ago. At the time, people were calling me crazy. Now hot and fast Smoked Briskets are all the rage not only on YouTube but in competitions as well.
Wet Aged Brisket Video: https://youtu.be/IeOPE-m9LSA
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