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Hello, fellow food lovers! Today, we’re diving into a topic near and dear to my heart — barbecued brisket. There’s nothing quite like the smoky aroma and tender, juicy taste of a well-smoked brisket. Whether you’re a barbecue novice or a seasoned pitmaster, these tips will help you perfect your brisket game.
Choosing the right brisket
Your journey to brisket greatness starts at the store. Look for a whole packer brisket, which includes both the flat and the point. You want one with good marbling — those streaks of fat throughout the meat that melt during cooking, keeping it juicy and flavorful. Aim for a brisket that’s around 12 to 16 pounds; it’s easier to manage and has a better fat-to-meat ratio.
Prepping the brisket
Before you even think about firing up the smoker, you’ve got to prep your brisket.
1. Trimming the Fat — Trim the fat cap to about 1/4 inch thick. This allows the smoke to penetrate the meat while still keeping it moist. Also, remove any hard, thick chunks of fat that won’t render down during cooking. Place these trimming in a heat safe bowl.
2. Seasoning — Keep it simple. A classic Texas-style rub is hard to beat: equal parts kosher salt and black pepper. Pat the brisket dry with paper towels, then liberally coat it with your rub. Some folks like to add a bit of garlic powder, onion powder, or paprika for extra flavor, but the key is to let the meat shine, and again be liberal with that rub.
Setting up the smoker
Low and slow is the mantra for many who smoke brisket. However we have found a slightly higher temperature offers better results.
1. Temperature — Set your smoker between 250 and 275 degrees. This temperature ensures that the collagen in the meat breaks down slowly, yet keep the juices confined resulting in that melt-in-your-mouth texture we all crave.
2. Wood Choice — For that authentic barbecue flavor, use hardwoods like oak, hickory, or mesquite. Oak is a great all-around choice, and what we use at the farm exclusively. Feel free to mix and match to find your perfect blend.
Smoking the Brisket
Now, it’s time to smoke!
1. Placement — Place your brisket fat-side up on the smoker grate. This allows the melting fat to baste the meat as it cooks. If you’re using an offset smoker, position the thicker end (the point) closer to the heat source.
Between the fire and the brisket add the fat trimmings in the heat safe bowl. Allow this to render through the cook time.
2. The Stall — Around 160 degrees F, the brisket will hit the “stall,” where the internal temperature stops rising. This is perfectly normal and can last several hours. Patience is key — don’t crank up the heat. Instead, wrap the brisket tightly in butcher paper for the best bark and spoon 1 to 2 cups of the fat rendering back onto the briskets. Tightly wrap the brisket in the butcher paper and place back into the smoker at a temp of 275 degrees.
3. Finishing — Continue cooking until the internal temperature reaches about 198 degrees F. At this point, the brisket should be tender enough that a probe or fork slides in with little resistance.
Resting and slicing
Once your brisket hits that perfect temperature, remove it from the smoker and let it rest, still wrapped, in a cooler or oven (turned off) for at least an hour (the longer the better). This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy.
When it’s time to slice, cut against the grain. For the flat, this means slicing perpendicular to the long strands of muscle. For the point, which is more marbled and tender, you may need to adjust your angle slightly to continue cutting against the grain.
Enjoying the fruits of your labor
There you have it — the keys to smoking a perfect barbecue brisket. Serve it up with classic sides like coleslaw, mac and cheese, or potato salad. And don’t forget the barbecue sauce on the side.
Smoking brisket is a labor of love, but with these tips, you’ll be well on your way to barbecue glory.
Happy smoking and happy eating!
Karl “KO” Wiegandt, a third-generation farmer, proudly upholds his family’s agricultural legacy at The Berry Farm in The Redland. Combining his deep-rooted passion for farming he continues to nurture and expand The Berry Farm, offering visitors an authentic and enriching agritourism experience.
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