Professional Chef Shares the Best Meats to Smoke | F&W Experts | Food & Wine

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Prepare the brisket by trimming excess fat.

Rub the brisket with salt, black pepper, garlic powder, and onion powder.

Let the brisket sit at room temperature for about an hour.

Preheat the smoker to a low temperature, around 225°F (107°C).

Place the brisket in the smoker, fat side up.

Smoke the brisket for about 90 minutes per pound, maintaining a consistent temperature between 220°F and 250°F.

Check the internal temperature; it should reach about 195°F (90°C) for tenderness.

Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary