How To Make The Perfect Smoked Brisket (Wet & Tender)

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

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

Introduce the brisket and discuss its importance in the cooking process.

Trim about 1 to 1.5 pounds of fat from the brisket, leaving a little fat cap for flavor.

Season one side of the brisket with black pepper, kosher salt, garlic powder, and onion powder.

Season the other side of the brisket with the same seasonings.

Wrap the seasoned brisket in plastic wrap and refrigerate to let the seasonings seep in overnight.

Preheat the smoker and add wood for smoking.

Place the brisket in the smoker and cook it overnight, aiming to reach an internal temperature of 165°F (74°C) by morning.

Remove the brisket from the smoker when it reaches around 185°F (85°C) in the thickest part.

Wrap the brisket in butcher paper and place it in a cooler for about 1 hour to rest.

Unwrap the brisket after resting and check for juiciness before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary