I am going to show you how to cook a brisket that could win a competition. It’s not that difficult if you use the right tools and good quality meat.
Good quality meat is the main ingredient for good barbecue. Always try to get the best beef you can afford with the most intramuscular fat. After that you simply follow my lead.
- 1 good quality whole packer brisket
- 1 part fine salt
- ½ part ground black pepper
- 1/8 part garlic powder
- 1/8 part onion powder
- Take the brisket out of the package and pat it dry with some paper towel. Slice off all the big fat parts from the outside and cut the small loose parts that will only burn.
- Mix the ingredients for the dry rub and season the meat evenly. We only put on a light coat because the rub contains a lot of fine salt.
- Start your smoker with a temperature of 120°C (248F) with some smoke wood. Heavier smoke flavors like oak or hickory work great with brisket.
- Place the brisket on the smoker and close the lid till it hits a core temperature of 70°C (158F).
- Then we wrap the brisket tightly in butcher paper to avoid the stall and prevent it from drying out.
- Place the wrapped brisket back in the smoker and let it cook to a temperature of 92°C (198F).
- When it reaches 92°C we take it off and let it rest for at least an hour in a cooler. This way the moisture will redistribute and the meat becomes more tender.
- After resting we remove the point of the brisket. The point is the bulge that lays on top of the brisket. This must be cut differently than the rest.
- Slice the flatter part of the brisket against the grain in 1 cm thick slices.
- Slice the point also against the grain that runs the other way. Or you can take it a step further and make burnt ends with it.
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BBQ gear used
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