Smoked brisket has become most people’s go to at any BBQ joint. It is quite desirable that bold and juicy brisket is melt in your mouth. To make perfect smoked beef brisket, we share how to smoke perfect beef brisket and some secrets to make it more successful.
1. Select beef brisket.
When you select beef brisket, make sure there is no tough hidden fat in the middle, which will extend the time of smoking and affect the taste.
Tips for selecting brisket: Brisket is a cut of beef from the breast or lower chest of a caw. There is a lean side a fatty side of brisket. The lean side of the brisket has a tighter texture, which makes it harder to smoke tender. When you pick up brisket, you should select the highest grade of the brisket, that will be more marbled. Then you are more likely to smoke moist brisket and has better final taste.
2. Prepare the brisket.
This step is mainly about trimming your brisket. Place the brisket with fat side down on a large cutting board. Trim off the silver skin from the flat to the end of the muscle. In order to cook more evenly, square the edges and flip the brisket over to trim the fat cap down to about 1/4 inch.
3. Marinade the brisket.
16 ounces cola
1/2 cup Worecestershire sauce
1/4 cup olive oil
2 tbsp. salt
6 cloves garlic, minced
Combine all the ingredients in a bowl. Stir evenly until the salt dissolved.
Rub the marinate all over the brisket. Refrigerate overnight to 12 hours.
4. Smoke your Brisket
Preheat your grill to 225 Fahrenheit. Select your favorite chips. Put the marinated brisket in the smoker. Place the pointed end facing the main heat source. Smoke it until the internal of the brisket reaches 165 Fahrenheit, which takes about 8-9 hours.
Tips for selecting wood chips. Oak is one of the commonest woods for smoking. It is great for larger cuts. Hickory makes smoking taste more strong. And it adds a sweet, hearty and savory flavor to the beef. Pecan offers a rich, nutty and sweet flavor to beef. It usually is used combined with other wood. Apple offers a mild and sweeter fruitiness. It is also used with other woodchips.
Tips for controlling the temperature. Avoid opening your smoker too frequently, this will make the heat escape from grill.
5. Smoke more
Prepare a roll of brown butcher paper. Remove the brisket from the smoker. And put it the large sheet of brown butcher paper. Whisk some apply juice over the smoked meat and wrap it with the brown butcher paper. Place it back in the smoker with seam side down. And continue to smoke it until it reaches the internal temperature of 195-205 Fahrenheit in the thickest section of the brisket, which usually takes another 3~4 hours of smoking.
Remove the brisket from the smoker. And rest for about 2 hours before serving. This is the key to having tender and juicy brisket.
You can serve with baked beans, cornbread, mashed potatoes or with some dessert to top it off.