How to Smoke Perfect Brisket in an Offset Smoker | Step-by-Step Guide to Brisket Success!

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Open the side Firebox door and the lid to the Firebox.

Place a couple of fire lighters down and light them up.

Get a full charcoal chimney worth of lump charcoal or briquettes on top of the fire lighters.

Wait about 15 minutes for the briquettes to be ready while preparing the brisket.

Trim the brisket by removing the top flap to create an even shape.

Feel around the brisket for excess fat and trim it down to around 2 to 3 mm thickness if necessary.

Ensure the brisket is aerodynamically shaped so juices run off instead of pooling.

Trim any thin edges to round off the brisket.

Save the trimmings for making burger mince later.

Repeat the trimming process for the second brisket, ensuring it is shaped evenly.

Once the briskets are trimmed, check if the briquettes are ready and dump them into the charcoal grate in the Firebox.

Add a nice log split of iron bark on top of the briquettes and leave the doors open to let it catch light.

Open the main cooking chamber lid and slide the cooking grate over to place drip trays underneath.

Slide the cooking grate back into place and open the chimney stack fully.

Wait 5 to 10 minutes for the smoker to stabilize at around 275°F (135°C).

Season the briskets with a light coat of yellow mustard or olive oil to help the rub stick.

Apply steak seasoning and beef rub to the briskets for flavor and bark.

Once the smoke is stable, place the thicker brisket in the smoker with the point end facing the fire.

Place the second brisket in the smoker and shut the lid.

Add log splits on top of the Firebox lid to preheat them.

Maintain a clean burning fire, avoiding thick white smoke.

Check on the briskets after a few hours and rotate them if necessary for even cooking.

Spritz the briskets with water every hour to keep them moist, especially if they are leaner.

After about 4 hours, check the briskets; they should be looking nice with some juices pooling.

If concerned about pooling juices, lift the brisket and place rolled-up foil underneath.

Continue to let the briskets smoke for another hour or two before wrapping them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary