How I Smoke A Brisket

Name: How I Smoke A Brisket
Prep time: 20 min
Cook time: 720 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1 piece Brisket; Seasoning; Binder (optional); Injectant (optional)

20 mins prepServes 12

According to my HOA, my lights are “blinding,” my trash cans are “offensive,” and my weeds are personally destroying the neighborhood’s reputation. So I did what any good neighbor would do: smoked a brisket and made a sandwich.

12 servings

What you need

1 seasoning

1 beef brisket

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Instructions

Prep:

• Trim brisket to ¼” fat cap

• Season heavy (binder optional)

• Inject if you want extra juice

Smoke:

• Cook at 250–275°F, fat side up

• Spritz hourly after 2 hrs

• Wrap at 165°F (when bark sets)

• Cook to 200–205°F or until probe slides like butter

Rest & Slice:

• Rest 1–4 hrs wrapped

• Slice against the grain

Pro Tips:

• Keep temp steady

• Don’t fear the stall

• Probe feel > temp

• Rest = juicy meat

View original recipe

How I Smoke A Brisket

What you need

Instructions

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