Brisket & BBQ

Brisket Smoking Method

The full temperature ladder - buying, wood, the climb from 200 to 250, wrapping, and the long rest.

Brisket Smoking Method — illustration
Illustration — a stand-in until there's a photo of the real thing.

Source Method notes from Mad Scientist BBQ — original

Ingredients

  • 1 brisket - lean toward smaller ones with a thick enough flat that it won't dry out
  • pecan wood chunks, soaked in water 24 hours before smoking
  • rub (see Paula Deen's TX Rub)
  • beef tallow, for the wrap
  • apple cider vinegar and water, in a spray bottle

Method

Buying

  1. Lean toward smaller briskets and cuts with a thick enough flat to not dry out - you get more flavor surface area.

Starters

  1. Soak pecan wood chunks in water for 24 hours before smoking.
  2. Trim the brisket.
  3. RUUUUB the brisket.

Smoking

  1. 3-5 hours at 200 degrees with dirtier smoke. Add some fat and cuttings to the fire.
  2. A few hours at 225 for fat rendering. Use foil to protect dry spots, or spray apple vinegar and water.
  3. Ramp up to 250 to get fat rendering and cooking, until internal temp - or until the fat cap breaks at finger pressure. Look to wrap at a minimum of 165F to 180F.
  4. Wrap with tallow / fat and take up to max temp, 200F to 205F.

Resting

  1. Keep it food safe - above 135F, ideally rest around 145F.
  2. Rest between 6 and 18 hours. The goal is around 8 to 12 hours.

Notes

  • Pulled pork on the same rig: smoke at 250 the whole time on pecan. Wrap around 170 or when the top renders. Wait for dark bark before spraying apple cider vinegar - and DO NOT SPRAY THE FAT. Finish the same as brisket.