Brisket 101: A Beginner's Step-by-Step Guide to Learn How to Smoke a Brisket Right in Your Backyard!
Want to learn how to smoke a brisket? It doesn’t have to be intimidating if you have the knowledge. Let’s dive in and I’ll give you step-by-step instructions on how to smoke a brisket and make it perfect every time!
RECIPE HERE:
My Sauces, Rubs and Merch:
Welcome to Brisket 101, your beginner’s guide to getting to know this beautiful cut of beef. If you’re on this page, you likely are searching for info on smoking the most luscious and tender piece of brisket possible and I am here for you! In today’s post, we’re starting with the basics: What is a brisket and where is the best place to purchase one? Step into my virtual classroom and I’ll share everything you need to know to smoke a brisket that is even better than your favorite BBQ restaurant.
I am going to fill you in on a wide base of information that will set you on the path to smoking the perfect brisket. I’ll give you all of the little details that make a big difference when it comes to smoking an amazing brisket, and then you are going to try them out on your own. Once you have dialed in the basics, you can start the process of adding in your own flair, flavors, and techniques. There is enough information about how to smoke a brisket to fill several volumes, but I’ll try my best to break down my steps for you. I want you to make better-than-restaurant-quality brisket on your own smoker.
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LINKS TO STUFF I USE
DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission.
Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
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23 Comments
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So you mentioned the two muscles with grains running different directions and split them because of this. Then you sliced them the same direction anyway, did I miss something?
Looks wonderful!
Thanks for this video! Very clear and practical 🙂
I normally separate the point and flat when trimming and use the fat and trimmings to make tallow and beef cracklins I find it quicker and better uniform cooking….
I did everything step by step, smoked at 225, it was a 12 pound Brisket trimmed, also used prime, I tried 2 both times the bottom of my brisket burns, the bottom gets so hard I can’t even cut thru it, I just don’t get it?
She needs to tie her hair back. Not good video with her hair in the meat
Great video, my only question is after you wrap it and put it back on the grill do you keep the fat side up?
That brisket looks awesome. Is been a while since I've smoked a brisket. I'm thinking I'll make one for my Dad's birthday gathering in a couple weeks. I have an offset all wood smoker. I usually use small logs of apple or cherry wood. Are there any different tips or procedures your have for my smoker vs your pellet smoker? In the past, I wrapped in foil after 6 hours. Is parchment/ butcher paper better for wrapping than foil? If so, why? Thanks!
Hey Girl, quick question. When resting the brisket, do u wrap it in a towel and put in a cooler right after pulling off the grill or do you rest over the counter first and then towel+cooler?
You said you were going to flip it over and explain when to do it. But you don’t mention it again.
Nice! 😋
This girl has spunk! Great video
The art of smoking Briskets is really all over the place and I don`t think there is really any wrong ways as long as your Brisket comes out nice and smoke flavored and not dry. I personally never trim any fat from a Brisket before it is cooked as fat on the outside is your friend and leaving the fat on evens the playing field on briskets that are Prime, Choice and Select meaning you save some money and get about the same results. I have a smoker that can easliy cook about eight briskets at once if needed but usually stop at about five due to I don`t like the meat sitting to close to the firebox and I love using oak wood since it is plentiful here in Texas. I like smoking them at around 275 to 300 heat wise and smoke them arond five or six hours, wrap them in foil will about half a beer, slide them to the far end of the smoker and cook them another five to six hours as I put on my pork ribs and eveything is done about the same time.
After you wrap it do you go higher than 225?
Noticed you added to your burnt ends , it appeared as the last slice cut from the point before moving onto the flat? Can you confirm please?
freeze your brisket will add hours to your cook time. ????
After wrapping, does it matter if you put it back in Fat up or down ?
Great video. Followed.
I am a beginner smoker, and I really like your simple, step-by-step demonstrations. I have a 22 lb. prime brisket to cook for Labor Day and appreciate your timing tips. Thank you.
At what point did she flip the brisket on the smoker over?
Nice,
Thanks..!
BBQ is a big family,
of great people !😊
Brisket is looking juicy. I believe it's delicious.
Nice easy instructions. Thanks for sharing.