Brisket 101: A Beginner's Step-by-Step Guide to Learn How to Smoke a Brisket Right in Your Backyard!
About this recipe
Brisket is a classic American barbecue staple, and this video by Susie from Hey Grill Hey breaks down the process of smoking a brisket into easy-to-follow steps. Whether you're a beginner or looking to refine your technique, this guide will help you achieve a tender, flavorful brisket right in your backyard.
The key to a successful brisket lies in selecting the right cut, proper trimming, and seasoning. Susie's approach emphasizes simplicity, making it accessible for anyone to create a restaurant-quality brisket at home.
Ingredient notes
- Choose a whole packer brisket weighing between 11 to 18 pounds, preferably choice or prime grade for better fat content.
- Use yellow mustard as a binder for the rub, or skip it if you prefer.
- For the beef rub seasoning, you can substitute with equal parts coarse kosher salt and coarse black pepper.
Tips from Hey Grill Hey’s video
- Freeze the brisket for about 30 minutes before trimming to make the process easier.
- Aim for a half-inch layer of fat on top of the brisket after trimming for even cooking.
- Smoke the brisket at 225 degrees Fahrenheit, placing it fat side up initially for a more even cook.
Good to know
- How long does it take to smoke a brisket?
- Plan for about 90 minutes per pound of trimmed brisket weight, with a total cook time around 18 hours.
- What should I look for when selecting a brisket?
- Choose a brisket that bends easily into a U shape and has a thinner layer of fat between the muscles for better cooking.
No life story here — the video and the recipe are the whole point. All credit to Hey Grill Hey: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pick a whole packer brisket from the store, ideally between 11 to 18 pounds, choosing either choice or prime grade for better fat content.
- 2
Freeze the brisket for about 30 minutes before trimming to make the process easier.
- 3
Trim the brisket by removing any silver skin or stringy fat from the bottom side using a sharp knife.
- 4
Trim down the thick half moon shaped piece of fat on the bottom to create a flat, even layer.
- 5
Make long straight cuts along the sides to remove excess fat from processing.
- 6
Round the edges of the flat end of the brisket to ensure even thickness and prevent burning during cooking.
- 7
Trim any overhanging pieces from the point end of the brisket for a nice rounded appearance.
- 8
Flip the brisket over and trim the top to leave a half inch layer of fat evenly across.
- 9
Separate the trimmings into two piles: one for meaty trimmings to use later and one for fat to make beef tallow.
- 10
Slather the trimmed brisket with yellow mustard to act as a binder for the rub.
- 11
Season the brisket with beef rub seasoning or a mixture of coarse kosher salt and coarse black pepper.
- 12
Preheat your smoker to 225 degrees Fahrenheit and place the brisket on the grill fat side up.
- 13
Smoke the brisket for approximately 6 to 8 hours before checking the bark and internal temperature, aiming for 160 to 175 degrees Fahrenheit.
- 14
Wrap the brisket in butcher paper once it reaches the desired bark and temperature.
Heads up — we had to guess a little:
- The cooking time of 90 minutes per pound is an estimate based on trimmed weight, and the total time includes an additional 2 hours for safety.
Credit where it’s due: this recipe was transcribed from Hey Grill Hey’s original video on YouTube. Follow them there — it’s their dish.
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