Want to serve up a juicy brisket?
I know that slow cooking an entire brisket can seem daunting.
You don’t want to mess up after all that time and serve dry meat.
Below is exactly how to keep your brisket moist during that long smoke session
The brisket is the king of the BBQ scene!
It has a lot of intermuscular fat and connective tissue.
All of these make for one tasty treat but need to be respected and given time.
Why Is Smoking Our Preferred Cooking Method?
The indirect heat and slow cooking create the ideal environment for the perfect brisket.
Note: We recommend using an electric pellet smoker for best results!
How Do We Keep Brisket Meat Moist During The Smoking Process?
Below I have taken some tried and tested techniques from my own experience and from watching pros like Aaron Franklin.
If you follow the below steps then I am sure you will end up with a beautiful finished product.
A JUICY and tender brisket!
Putting The Fat Cap Down On The Grill
The beef fat has a higher melting point.
You always want to face the fattiest part the heat source within the smoker.
The outer layer of fat will render down, flavor, and most importantly, help retain moisture.
Using A Meat Thermometer
Accurately measuring the brisket’s internal temperature is one of the most important steps you can do.
This information will let you know when you remove it from the smoker.
Spraying The Brisket
Every 60 minutes during the cooking process also helps to reintroduce moisture in the form of a spritz
The easiest way to do this is to use a spray bottle filled with your favorite liquid.
Here are some of our favorite things to spray brisket with to keep it tender and moist.
Wrapping The Brisket During The Cooking Process
Wrapping the brisket in butcher paper or aluminum foil will also keep the brisket moist and beat the stall.
If internal temp stalls at around 140°F, many professionals choose to wrap their brisket with butcher paper.
This also locks in moisture and reflects some of the heat.
The Different Cuts Of Brisket & How To Choose One?
I love pork, I do but my first recommendation is beef brisket.
Beef has more fat marbling through the muscle and a less outer layer of thick fat.
When choosing a brisket, make sure it is even in size throughout and has an even level of marbling to meat ratio.
Always buy from your local butcher, grass-fed if you can.
Trimming The Brisket
Too much fat will hinder the cooking process and even act as a protective layer.
This can cause the brisket not to cook evenly, burn the fat or make the bark too thick.
Ask your butcher to leave around an inch of fat on the cap and remove any silver skin.
You can also do this yourself with a sharp knife.
Know The Exact Weight Of The Brisket
Knowing the weight will impact the cooking time and the resting time.
I’m sorry if I sound like your mum but mise en place is there for a reason.
Visualize and prepare for every stage of the cooking process.
This means any ingredients that need to be processed or cleaning your grill.
Plusmaking sure you have enough fuel to last the cooking process.
What Kind Of Grill Are You Using
How much control do you have over the smoker’s temperature?
Does your grill have enough space to evenly fit a 10-pound brisket?
Knowing the tools you utilize and the control you have is very important to achieving a perfect finished brisket.
Note: A charcoal grill won’t give you as much control as a pellet grill!
What Fuel Are You Using
The fuel when smoking and how much you have is important.
Smoking with hardwood pellets is advised to be the best way for an amazing brisket.
Oak wood gives a concentrated smoke flavor to the beef.
Be sure to have enough when you work out the cooking time and before you start smoking!
Brining The Brisket
You can either dry or wet brine a brisket. tenderizer before the smoking process.
This will help tenderize and avoid a dry brisket.
The salt penetrates on a cellular level into muscle fibers and protein structures.
This is called the denaturation effect and improves the water holding capacity within the meat.
You can also use a meat injector to add this solution if the brisket is too large to submerge.
A Correct Ratio Of Seasoning
Seasoning plays a big role when smoking a brisket. There are many rubs and seasonings to choose from.
I recommend always sticking with at least kosher salt, black pepper, and garlic powder.
The key is to not add loads of sugar as it will burn in the long cooking process.
Cooking At The Right Temperature
The best temperature to cook a brisket is around 225°F for 60 minutes per pound of meat.
The desired internal meat temperature is 204°F.
Resting The Brisket For The Correct Time
Lastly, resting the brisket is just as important as the cooking process.
You should wrap the brisket and put it in a cooler box to slowly cool.
This is a common tradition shared amongst professionals for the best moist cooked brisket.
15 minutes of rest per pound of meat is the standard and be sure not to let the temperature drop below 140°F during this process.
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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