You have now learned how to trim and prep a brisket via our how-to video series, and you also have my injection recipe from my most recent blog (it is also mentioned on the Brisket Video).
Now let’s go into a little detail on how to cook that beauty!
Place the brisket in your smoker fat side up and start cooking. There is no perfect time on the following instructions. Due to outside temperatures, humidity, other weather conditions, and cooking temperature, the only way to know the next steps is by internal meat temperature. The meat thermometer RULES and is the best tool for the job!
At 165 degrees internal meat temperature, pull the brisket out of the smoker and place it in the center of a large piece of heavy-duty foil, fat side up. Wrap the brisket all the way around in the heavy-duty foil, securely sealing it by folding the foil at the top and ends. Then, return it to the smoker fat side up. Continue cooking until the internal meat temperature reaches 195-205 degrees. You can check the internal temperature by poking one or two holes right through the foil. One at each end. Try to use the same holes each time. If the meat is going to sit for a while in a cooler (no ice), pull it out at 195 degrees, as it will continue to cook and temperature will rise to the desired tenderness in the cooler. If not, pull it at 205 degrees, let it set to cool before slicing. Leave it sealed for 30 minutes, then open foil so heat can escape. If you're pulling it from the cooler do the same. Now you're ready to slice and serve!
Tip 1: If cooking a whole brisket, slice point/cap off and set it back in smoker for a short time. It does not need to be wrapped. Carve all unwanted fat off. Then slice the flat to the desired thickness. Next step is to cut the point into 1” cubes for some delicious burnt ends.
Tip 2: I usually try to pick a 14-16 lb. whole brisket, but my smoker is big enough for this. Pick one that best suits how many you are cooking for and the size of your cooker. A flat brisket (without the point) will weigh much less.
Tip 3: After wrapping the meat, you only need to use charcoal to keep the smoker at cooking temperature. Don’t waste your smok’n wood! Once wrapped, there is not any smoke getting to it – all it needs now is heat.
Cheers!
PS: We shot a video of me making this exact recipe, just in case you need a little more help.
