It doesn’t need to be bone dry. Brisket is 70% water to begin with, but drying will make the meat easier to handle, clean, and season. This is going to take roughly 12-18 hours depending on the size of your brisket, so set aside some time (it’ll be worth it though!). Feel free to complete some of these steps the day before you plan on doing the actual smoking.
Some BBQ fiends love the flavor and texture of the fat and don’t remove it all. You want most of it off for a traditional brisket, though. Pitmasters will come to blows arguing over how much fat you should leave on brisket for ideal taste. Don’t overthink it. You won’t ruin your brisket by leaving some fat (or removing all of it). Remove any stray pieces of brisket that hang off of the meat to prevent them from falling off and igniting in the smoker.
If you think you’ve used enough of your seasoning, you probably want to add more. It takes a very long time for brisket to cook, and a lot of that seasoning will burn up. Other popular seasoning ingredients include brown sugar, chili powder, cumin, oregano, cumin, paprika, and cinnamon. BBQ nerds get very creative and innovative with their spices and everyone has their own opinions, but there’s no way to go wrong here. Choose whatever spices you enjoy!
Use about 1 fl oz (30 mL) per 1 lb (0. 45 kg) of meat. [7] X Research source The classic injection brine is apple juice and a few tablespoons of vinegar. Other common ingredients include salt water, beef stock, butter, and Worcestershire sauce. Avoid using really strong spices and ingredients, like garlic, paprika, cumin, or clove. They can overwhelm the natural meat flavors. The injection should compliment the meat, not overpower it.
This is a good spot to take a break if you’re breaking this up into a 2-day process. Cover the brisket with plastic wrap and leave it in your fridge for 24-48 hours.
If you don’t have a smoker, you can use your oven to smoke brisket by putting the brisket on the top rack with a pan filled with water and liquid smoke underneath. Don’t use starter fluid. As tempting as it can be to get this process moving quickly, the fluid will leave a chemically aftertaste on your meat.
Temperature is another one of those topics that meat lovers will shout and opine about if you ask them for the “right” temp. Opinions generally range from 200–250 °F (93–121 °C), so just split the difference for your first time.
Do not position the pan directly over the hottest portion of the coals. That will cause the water to evaporate quickly, which you don’t want. Check the water level and refill it as needed every time you go to check on the brisket.
Use hickory chips if you want that signature, roadhouse-style BBQ flavor. Mesquite, Oak, and Apple chips are also popular options that produce their own unique flavors. Soak your hardwood chips in water before using them for smoking will keep brisket from drying out.
So, for example, if you have a 12 lb (5. 4 kg) brisket, you’d need to cook it for 18 hours. If you’re using a traditional oven, cook the brisket for 60 minutes per 1 lb (0. 45 kg) of meat.
If your wood chips have a dash of moisture to them, you may not need to replenish the wood for hours at a time, so don’t worry about anything being wrong if the smoke persists.
This is another one of those “pitmasters have opinions” decisions. While some folks swear foil, butcher paper, or pink barbeque paper, they’ll all work to trap moisture and keep your brisket delicious! This is known as the “Texas Crutch. ” It’s technically optional, but this is one of those “trust us, it’s worth it” things.
Brisket is not safe to eat if the internal temperature of thickest portion doesn’t reach at least 200 °F (93 °C).
Some pitmasters will cover the wrapped brisket with a towel as it rests to keep it from cooling too quickly.
Meat enthusiasts will lose their mind over store-bought sauce. If you want to just add a few squirts of Heinz or Sweet Baby Ray’s, do it. Don’t let anyone sauce shame you. Many people simply enjoy a few squirts of mustard on top of brisket. There’s no wrong way to enjoy brisket. Sauce, no sauce, whatever—eat your homemade brisket and enjoy it however you’d like.
