Smoking Brisket - the Secret Tips & Tricks You need to know

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more affordable and still flavorful.

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier, while ketchup is budget-friendly.

Source a brisket and check the cryovac packaging for leaks and uniform thickness.

Trim the brisket to remove oxidized edges and thick fat, leaving about a quarter inch of good fat.

Use a six-inch semi-curved fillet knife for trimming, ensuring the brisket can lay flat on the cooking grate.

Apply a base layer of Prime Beef rub for savory flavor, then add a barbecue rub for color and sweetness.

Finish with coarse black pepper for texture and authentic brisket bark.

Prepare the stick burner pit by establishing a good coal bed with Royal Oak briquettes and hickory wood, keeping the cook chamber doors open initially.

Once the coal bed is established, close the doors and allow the temperature to slowly rise to 275°F.

Place the brisket in the pit with the fatty point toward the fire for protection and rendering of fat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary