How do I get a good bark on the brisket?

Maintaining a perfect temperature during the smoke is important to developing a good bark on your brisket. If your cook is too hot and fast and brisket will char rather than develop a nice bark. If you cook it too low the bark will never develop. Staying around 225 F or below is ideal to developing that nice, crispy, peppery bark!

My temp is plateauing what should I do?

Don't panic! This happens to all brisket cooks around an internal temp of 150 F. As the liquid begins to evaporate from the brisket, it causes the temperature to plateau or drop. Just stay patient, it will rise again!

Why do I have to let the brisket rest for an hour?

You want the brisket to rest so the juices can redistribute and thicken. This is what creates tender meat. Skipping this step will result in your brisket drying out.

What should I do with leftovers?

See the notes above on how to properly store leftovers. We recommend adding it into our smoked mac and cheese , using it to create breakfast hash, nachos, quesadillas, chili or grilled cheese.

What is the difference between a flat, a point and a full packer?

The brisket flat is long, thin and lean while a point has more fat and is thicker and smaller. A full packer means both the flat and point are included.

What wood should I use for smoking brisket?

We opted to cook our brisket on the Traeger using mesquite pellets. Mesquite or hickory wood are both excellent choices for smoking a brisket.

Smoked Brisket for Beginners

Description

An easy recipe for achieving the perfect smoked brisket, even as a beginner! This labor of love results in tender, smoky meat encased in a crisp, peppery bark and well-deserved bragging rights!

Ingredients

Meat Used: 6 lb brisket flat

Seasoning: Traeger's Beef Rub (or regular S+P)

Injection: Apple juice, whiskey, Worcestershire sauce

Wood Used: We used mesquite pellets on our Traeger, but hickory or mesquite wood would work well

Grill Temperature: 225 degrees

Meat Temperature: 175 degrees then wrapped until it reaches 195

Smoke Time: 1 hour per pound

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Instructions

First, prep the brisket flat by cutting off the fat cap. You don't need to remove all of the fat, just try to cut it down as evenly as possible. Otherwise, your brisket may not cook evenly, resulting in dry or burnt spots.
Next, inject the brisket with 2 parts apple juice, 1 part whiskey, and just a dab of Worcestershire sauce, to taste.
Season all sides liberally with Traeger beef rub and extra salt. (Or regular S+P will work). Place the brisket in a sealed container in the refrigerator for 24 hours.
You're going to smoke the brisket at 225 degrees F until internal temp reaches 175.
- You will hit the dreaded "brisket stall" around an internal temp of 150 F, which is when the temperature plateaus or even drops due to liquid evaporating from the brisket. Stay patient, it will rise again!
- You'll need to smoke it about 1 hour per pound, and spray it every 30 minutes with a combination of apple juice, whiskey, apple cider vinegar and Worcestershire.
Once your internal temp hits 175, wrap the brisket tightly in foil until internal temp is 195, then remove the brisket from your smoker and let it rest for 1 hour before slicing and serving.

Notes

Shopping: You can find a brisket at your local butcher or at most grocery stores. We used a 6 lb flat. Also, make sure you have apple cider vinegar, apple juice, whiskey, Worcestershire sauce and either beef rub or S+P.
Substitutions: We used the Traeger beef rub on ours and it tasted amazing but you can use simple salt and pepper if you prefer. (Or your own favorite beef rub!)
Prep: We like to inject and season our brisket and place in the refrigerator for 24 hours prior to smoking.
Smoking: Smoke the brisket at 225 degrees F for 1 hour per pound until internal temp reaches 175. Spray every 30 minutes with a combination of apple juice, whiskey, apple cider vinegar and Worcestershire. Once your internal temp hits 175, wrap the brisket tightly in foil until internal temp is 195, then remove the brisket from your smoker and let it rest for 1 hour before slicing and serving.
- You will hit the dreaded "brisket stall" around an internal temp of 150, which is when the temperature plateaus or even drops due to liquid evaporating from the brisket. Stay patient, it will rise again!
Storage: Leftovers can be stored in the refrigerator for up to 4 days. Be sure to refrigerate within 2 hours of cooking and wrap the brisket tightly in plastic wrap and then foil (when exposed to air, the brisket will deteriorate more quickly).
Freezing: Brisket can be stored in the freezer for up to 2 months. Store in a freezer safe bag, removing as much air as possible. You can also save the juices for reheating by storing small batches in air tight containers or ice cube trays.
Reheating: If fresh: Wrap the brisket in foil with a little bit of beef broth or reserved cooking liquid. Place in the oven (or grill) at a low temperature (no more than 300 degrees) for about 20 minutes, until pieces are steaming. Do not microwave as this will cause the brisket to become rubbery. If frozen: Thaw the brisket in the refrigerator for 24 hours. Follow reheating directions above.

Keywords: easy smoked brisket, brisket for beginners, smoked brisket flat