How to Cook the Perfect Brisket - The Smokin’ Beard
The Smokin’ Beard
👉 Facebook post link - 22/07/25
How to Cook the Perfect Brisket!
Below are some of the briskets over the last 12 - 24 months, after different cooking methods including seasoning, the type of fuel used, the type of smoker used and treatment including to trim fat or not to trim. The truth is online influencers would have you believe brisket to be a tricky cut to master but in fact this could not be further from the truth,
Brisket is one of the toughest working body parts from the cow which requires a longer cooking time to achieve a tender and edible final product, im not talking 24 hours but 10 - 12 you can achieve perfect results,
Due to the longer cooking times you can afford to he a little bit more aggressive with the cook, much like you would with a pork shoulder or a butt, but obviously not taking it to a pulled consistency. 90% of the time im smoking at 150c which roughly 45 - 50c degrees over recommended cooking temperatures, the secret to cooking at a higher temperature to reduce the total Amount of cooking hours is to trim little to no fat,
Online videos would probably have you believe that taking off a large amount of excess fat is vital to achieve a perfect brisket, however in my opinion and time cooking brisket, this isn't the case.
Fat is flavour we all know this, but not only flavour its also a protective layer to prevent and preserve the meat from drying during the actual cook, especially when im cooking at 150c,
Now when it comes to wrap or not? Thats completely upto the individual, wrapping isn't needed but it also doesnt hurt. In fact during the last 12 months I found wrapping to be a cheat code of somewhat to " bark" which is also another thing you may think you need but you don't. Smoke uncovered for 4 hours, the wrap or boat until your brisket is probing like butter. No need for constant monitoring of internal temperatures. Thats a complete waste of time. A brisket can read done when in fact the only true way to tell is by feel.
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