Low and Slow Smoked Beef Brisket
A brisket is a test of patience. Success depends less on the seasoning and entirely on managing the thermal decline of the collagen as it transforms into gelatin over many hours.
Commit to the duration
Once the brisket is on the grate, do not open the lid to check on it; fluctuations in temperature will stall the cook.
- offset smoker or pellet grill
- long-handled tongs
- butcher paper
- instant-read thermometer
- serrated slicing knife
What goes in.
- 12 lbfull-packer beef brisket
- 1/2 cupcoarse kosher salt
- 1/2 cupcoarse black pepper
Surviving the Plateau
Around 160°F, the meat will stop rising in temperature as moisture evaporates; wrap it in butcher paper at this point to push through the barrier.
The method.
Trim the brisket
Use a sharp knife to remove the hard deckle fat and trim the fat cap to an even 1/4 inch across the surface.
Apply the rub
Mix the salt and pepper. Press the mixture firmly into the meat on all sides. Do not rush this; ensure the rub is uniform.
Ignite the fire
Bring your smoker to a stable 225°F using clean-burning hardwood like oak or hickory.
Initial smoke
Place the brisket fat-side up. Smoke until the bark is dark mahogany and the meat hits 160°F, usually around 6 to 8 hours.
The wrap
Tightly wrap the brisket in two layers of pink butcher paper to retain moisture while preserving the bark texture.
Finish the cook
Return to the smoker until an internal probe slides into the thickest part of the flat with zero resistance, typically around 203°F.
Rest
Move the brisket to a cooler or warm oven to rest for at least 2 hours before slicing against the grain.
Other turns to take.
Texas Style
Strictly salt and pepper rub with oak smoke.
Brown Sugar Infusion
Add 2 tablespoons of dark brown sugar to the rub for a darker, stickier bark.
When it doesn't go to plan.
Always slice perpendicular to the visible grain lines to ensure tenderness.
Place a small water pan in the smoker to keep the air humid during the first half of the cook.
If the point is still firm, keep cooking; the fat needs more time to render.
The ones that keep coming up.
How do I know if it's done?
Forget the clock. Use a probe thermometer; it should feel like you are inserting a toothpick into a stick of room-temperature butter.
Can I use a foil wrap instead of paper?
Foil will trap too much steam and result in a pot-roast texture; butcher paper allows the meat to breathe slightly.
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