Name: How To Smoke A Brisket
Prep time: 12 h
Cook time: 12 h
Total time: 1 d 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 cup kosher salt; 1/4 cup garlic salt; 1/4 cup black pepper; 12 lb packer brisket

In this blog post, we’ll walk you through How To Smoke A Brisket using a smoker. We’ll provide you with tips on how to prepare the brisket before smoking it, as well as how to cook it. So, whether you’re a pit master or a novice smoker, read on for all you need to know about smoking a brisket!

For many, the process of smoking a brisket is a mystery. But, it’s not as difficult as you may think. If you’re a fan of smoked meats, then you know that there’s nothing quite like a brisket. A brisket is a large, flat cut of beef that comes from the chest area of the cow. It’s well-marbled with fat, which makes it perfect for smoking. Packer briskets are the best choice for smoking, as they tend to be more uniform in size and shape. This helps to ensure that the brisket cooks evenly. Smoking a brisket requires patience, as it takes several hours to cook through. But trust us, it’s well worth the wait! The end result is a juicy, flavorful piece of meat that will have your taste buds singing.

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Ingredients For our How To Smoke A Brisket Recipe

Kosher Salt
Garlic Salt
Black Pepper
12 lb Packer Brisket

How To Smoke A Brisket

Trim off as much fat as you can off the brisket.
Place paper towels on a 11×13 baking sheet.
Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
Once the brisket has dried out and removed from the fridge, liberally season the packer with garlic salt and black pepper on all sides. I like to season the brisket so that you don’t see any meat.
Let rest and come to room temperature for about an hour.
While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, I like the Jack Daniels option.
Place your brisket fat side down in your smoker. Ensure the smoker has air flow. You may need to add wood chips every hour, so be sure to keep an eye on that. If you can keep the door closed during this process, that is best as it doesn’t allow the smoke to escape.
Smoke your brisket for 30-60 minutes per pound. It typically takes about 12 hours when I smoke a brisket.
Once your brisket has reached 190-210° internal temperature, it is time to remove. Place the brisket in aluminum foil and let rest for at least an hour.
When slicing the brisket slice it against the grain and enjoy!

When it comes to smoked meats, there is nothing quite like a juicy, tender brisket. This cut of beef is packed with flavor, and the slow smoking process ensures that all of the deliciousness is locked in. The key to a great brisket is in the preparation, and there are a few things you need to do to ensure success. First, you need to choose the right cut of meat. Ideally, you want a packer brisket with a good amount of fat marbling. This will help to keep the meat moist during the smoking process. Second, you need to create a flavorful rub. This can be as simple or as complicated as you like, but make sure to massage it into the meat so that it evenly seasons the entire brisket.

How to Keep Your Brisket Moist While It’s Smoking

Keep a water pan in the smoker is the best way to retain moisture.

What’s The Best Temperature For Brisket?

Low heat allows the meat to cook gently, resulting in a delicious outside crust without burning or drying out the meat. Brisket cooked on a grill should be between 225°F (about 107°C) and 250°F (about 121°C), while it can be done as low as 210°F (about 99°C) on a grill or in a smoker.

Can You Rest a Brisket Too Long?

If you leave it for an hour, it will not turn into a dry block.

Should You Reheat Brisket After Resting?

If the brisket has rested more than two hours it will cool done very quickly. After this amount of time it will need to be reheated but be very careful because the brisket will dry out. You should definitely eat the brisket between 1 and two hours after smoking.

So, what are you waiting for? Get out your smoker and get to cooking! With our easy-to-follow guide, smoking a brisket will be a breeze. And the best part? You’ll end up with a delicious, tender brisket that will have everyone asking for seconds.

Do you know what pairs well with smoked brisket? A good red wine! We love the wines we’ve gotten from Wired For Wine. Check them out!

Love to use your smoker? We do! Try one of our Smoked Meatloaf Recipes– all located in one easy place for you to find!

Need a good side dish to go with your smoked brisket? We think you might like one of these.

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Creamy Bacon and Tomato Pasta Salad

How To Smoke A Brisket

Yield: 1 Brisket

Prep Time: 12 hours

Cook Time: 12 hours

Rest Time: 1 hour

Total Time: 1 day 1 hour

Ingredients

1/4 cup kosher salt
1/4 cup garlic salt
1/4 cup black pepper
12 lb packer brisket

Instructions

Trim off as much fat as you can off the brisket.
Place paper towels on a 11×13 baking sheet.
Liberally season all sides of the brisket with kosher salt. Place in the fridge for at least 12 hours before smoking.
Once the brisket has dried out and removed from the fridge, liberally season the packer with garlic salt and black pepper on all sides. I like to season the brisket so that you don't see any meat.
Let rest and come to room temperature for about an hour.
While the brisket is resting, preheat your smoker to 250°. You can use any wood that you want, I like the Jack Daniels option.
Place your brisket fat side down in your smoker. Ensure the smoker has air flow. You may need to add wood chips every hour, so be sure to keep an eye on that. If you can keep the door closed during this process, that is best as it doesn't allow the smoke to escape.
Smoke your brisket for 30-60 minutes per pound. It typically takes about 12 hours when I smoke a brisket.
Once your brisket has reached 190-210° internal temperature, it is time to remove. Place the brisket in aluminum foil and let rest for at least an hour.
When slicing the brisket slice it against the grain and enjoy!