I love me some smoked brisket cooked low and slow.
My family and I have enjoyed several smoked briskets and I will share my brisket smoking tips with you. Each time I smoke a brisket, I learn something new. There is nothing better than a brisket cooked low and slow.
The hickory or mesquite wood pellets are my brisket faves.
Load your pellets and preheat smoker to 225 degrees.
Brisket shopping! I start with a brisket between eight to ten pounds. If I am sharing it with my sisters family, I will make two at a time and they don’t last long!
While the smoker is preheating, I get started on my rub. You can marinate your brisket for 12-24 hours if you like, but I have never marinated my briskets and they are always incredible.
Before coating the brisket in your rub, I have found that you need to trim the fat from the brisket. Trimming the fat is an important step, because fat does not render, and you don’t want to eat that much fat and loose out on your yummy crispy rub (I didn’t know this the first time).
Three different rubs I have used on my briskets were Brown Sugar Bourbon, Honey Garlic and a Barbecue rub. For this brisket, I used the Brown Sugar Bourbon.
Liberally coat the brisket with rub.
After placing the brisket on the smoker, fat side down and insert the thermometer into the thinker part of the brisket and cook 204℉. Smoking a brisket takes time and patience.
My Traeger came with two digital thermometers that plug into the front of the smoker that makes it super easy to check the cooking process.
For a 9 pound brisket, I placed it in the smoker at 11 p.m. and went to bed. At 10 am, I took it off of the smoker and placed it into the cooler (no ice, just the brisket) and it was ready to eat by noon.
The cooler step above is the most important. Remove brisket from the grill and wrap in parchment paper and then in aluminum foil. Place the smoked brisket into a regular cooler all by itself for two hours. This will let your brisket rest and more importantly, get the juices flowing for a nice juicy brisket. I did not do this the first time. It’s a game changer, so have patience and make sure to wait the two hour cooler time.
Slice against the grain from the pointy tip of the smoked brisket (right side on my photo) and enjoy! In my house, we fight over the cut ends!
Now I’m hungry, and I hope you are inspired!
Jeanne Marie – The Practical Fanatic