Smoking brisket, especially beginners find it overwhelming. There are many barbecue enthusiasts, who seek to perfect it. It is not impossible – anyone can master smoking a tender and flavorful brisket with a little guidance and preparation. Basically, it needs patience, the right tools, and a little skill.
Choose the right brisket cuts
When you buy brisket, you get to choose from two options – the flat cut and the point cut. The former is leaner, while the latter is fattier and more flavorful. Beginners need to choose a whole packer brisket, which holds both. Pay attention to quality as it is good in marbling and tenderness.
Fire up the grill
You need the right equipment and as a beginner, the Kamado Joe Big Joe II is the best option. It is a ceramic grill and smoker designed for versatility, ease of use, and precision, so is ideal even for new BBQer’s entering the barbequing world. The grill maintains consistent temperature for hours, ensuring your brisket cooks evenly and retains its moisture.
One of its stand-out features is its Divide & Conquer cooking system, which allows for two-three level cooking and prevents flare-up. The built-in Kontrol Tower top vent makes it easy for beginners to manage airflow and maintain perfect smoking temperature. Visit BBQs 2U online store with a physical location in Abersoch, [Mainland, UK] to check the different models of Kamado Joe and suitable accessories available. With the right tools, you are already halfway to smoke perfect brisket!
Prepping the brisket
Preparation is crucial to get perfectly smoked brisket. Trim excessive fat from the brisket. The layer needs to be thin [around 1/4”], as it helps keep the meat moist. Season it generously with your favored dry rub. If you desire a Texas-style brisket, a blend of kosher and freshly ground black pepper is excellent. Allow the brisket to rest at room temperature for maximum one hour. It will allow the meat to soak the seasoning.
Smoking your brisket
You have prepped the brisket and fired up the grill, it is now time to smoke the brisket. It is a low & slow cooking process. It means keep temperature low [225-degree F] and wait for hours [10 to 14 depending on the size], allowing the brisket to cook.
For beginners, using a reliable meat thermometer is non-negotiable. After 8 to 9 hours, insert the thermometer into the meat’s thickest part to check the internal temperature. A perfectly tender brisket’s internal temperature is around 195°F-203°F.
For fuel choose wood chunks like hickory, oak, or mesquite as it will infuse a rich smoky flavour into the brisket. Beginners can start with oak wood, as it offers a balanced smoky taste without overpowering the meat.
Allow brisket to rest
After you find the brisket has reached the needed temperature, remove it from the smoker, wrap it with aluminium foil and let it rest inside a cooler lined with towels. Resting period is crucial before carving as it allows the juices to redistribute, ensuring every bite is moist and juicy.
Slicing & serving
Start with a flat cut, slicking pencil-thin strips and them move to the point cut. Cut against the grain to ensure tenderness. Serve it with classic side dishes like baked beans, cornbread, or coleslaw.
Final thoughts
For beginners, smoking brisket may feel like a daunting task but with practice, right approach, and right tools, they will master it. So, get ready to impress your loved ones with mouth-watering briskets!
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