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A Step-by-Step Guide to Smoking Brisket
Manage episode 172703816 series 1383236
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Making the perfect brisket is equal parts art and science. We are excited to show you how to make the perfect tailgating treat.
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The first thing you want to do is get that brisket marinating. Cover it liberally with your dry rub. As a rule of thumb, try to keep the rub to three ingredients or less so you can enhance the natural flavor of the meat as opposed to masking it. After you’ve got the brisket coated, let it marinate in the fridge for a while. The longer the better.
Once you’ve got the brisket marinated, it’s time to throw it on the smoker. Insert digital thermometers into both sides, the flat and the point. A good temperature to set your smoker at is somewhere between 225 and 250 degrees. After about four hours, your brisket should reach an internal temperature of 165 degrees.
After you’ve reached that desired temperature, it’s time to take the thermometers out and wrap the whole thing in foil. At this point, you should be checking the meat periodically until an internal temperature of 205 degrees is reached.
At that point, it’s time to take the meat off the heat. Take the wrapped brisket and let it sit in a cooler for a few hours. After that, you’re ready to slice and enjoy your delicious, moist brisket. Remember to slice it against the grain!
There you have it, the recipe for a perfect smoked Texas brisket. We loved making this one so much that we’d like to do it again. The next person who lists their house with us and mentions this video will get a complimentary brisket, cooked by us, for your next football party.
If you have any questions, don’t hesitate to reach out to us. We are just a phone call or email away. Talk to you soon!
We are stepping outside the real estate world today to focus on tailgating, as the football season is finally underway. In honor of the beginning of the 2016 season, we thought we would share with you a step-by-step guide on how to make the best smoked brisket for your next viewing party.
Make sure you get up bright and early so you can have everything done by kickoff. Here's what you need to get this baby started:
Make sure you get up bright and early so you can have everything done by kickoff. Here's what you need to get this baby started:
- Smoker
- Whole brisket
- Large cutting board
- Cutting knife
- Digital Thermometer
- Tin foil
- Dry rub
The first thing you want to do is get that brisket marinating. Cover it liberally with your dry rub. As a rule of thumb, try to keep the rub to three ingredients or less so you can enhance the natural flavor of the meat as opposed to masking it. After you’ve got the brisket coated, let it marinate in the fridge for a while. The longer the better.
Once you’ve got the brisket marinated, it’s time to throw it on the smoker. Insert digital thermometers into both sides, the flat and the point. A good temperature to set your smoker at is somewhere between 225 and 250 degrees. After about four hours, your brisket should reach an internal temperature of 165 degrees.
After you’ve reached that desired temperature, it’s time to take the thermometers out and wrap the whole thing in foil. At this point, you should be checking the meat periodically until an internal temperature of 205 degrees is reached.
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Apply your rub liberally to create a delicious bark.
”At that point, it’s time to take the meat off the heat. Take the wrapped brisket and let it sit in a cooler for a few hours. After that, you’re ready to slice and enjoy your delicious, moist brisket. Remember to slice it against the grain!
There you have it, the recipe for a perfect smoked Texas brisket. We loved making this one so much that we’d like to do it again. The next person who lists their house with us and mentions this video will get a complimentary brisket, cooked by us, for your next football party.
If you have any questions, don’t hesitate to reach out to us. We are just a phone call or email away. Talk to you soon!
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