Smoking Brisket - the Secret Tips & Tricks You need to know

Brisket Basics - An in-depth look at smoking a brisket. How to source, trim, season and smoke a whole brisket.

#brisket #smokedbrisket #howtobbqright

BBQ Brisket Basics

WHAT MALCOM USED IN THIS RECIPE:

So you want to cook a Brisket? I'll be the first to admit, cooking a brisket can be a challenge, but the payoff is absolutely worth it. There's nothing quite like a rich, juicy, delicious, perfectly smoked brisket!

Find a good Brisket
It can be hard to find a good brisket - depending on your area. If you have a local butcher - that is a great place to start. You can also find them in grocery stores, Sam’s Club and Costco. Make sure you give that cryovac package a good look. Make sure it's intact and there are no leaks. You want a brisket with uniform thickness across the flat, avoiding any thin or uneven areas. A little flexibility in the packaging is good - real good! That means the brisket has some age and has already started breaking down. You don't want it paper-thin on the flat end – that's where dryness can creep in.

Trimming and Prepping
Time to get hands-on with your brisket! When I trim, I’m only focused on making it aerodynamic. I’m looking to round off the edges for better airflow over the brisket. I like to use a 5” semi-curved fillet knife to achieve those smooth, rounded edges. When it comes to fat, there's good and bad. Trim down the fat to about a quarter inch, leaving the hard, dry fat that will render and flavor your brisket. No need for excessive injections or tallow here – we're focusing on the natural beefy goodness.

Seasoning and Rubs
For seasoning, we’re keeping it simple yet flavorful. Start with a base layer of your favorite beef rub. I love the savory punch of Swine Life Prime Beef. Next, layer on some barbecue rub for that classic color and sweetness that will caramelize during cooking. I’m going with my Killer Hogs Hot Rub. Then, for that authentic Texas-style bark, finish it off with a coarse blend of salt and black pepper. I’m going with my Killer Hogs TX Brisket rub as my top layer.

Fire and Heat Management
Time to fire up that pit! Whether you're cooking on a stick burner, pellet grill, or kettle, the key is clean, consistent fire management. Establish a solid coal bed and maintain a clean fire. We're using hickory wood in our stick burner for that classic flavor. Maintain a steady temperature around 275°F – no need to rush, it's all about patience.

Cooking and Spritzing
Place your trimmed and seasoned brisket on the pit, fat side up. This helps protect the meat and adds incredible flavor as the fat renders. As the cook progresses, spritz the brisket with a simple liquid mixture every couple of hours. This helps prevent drying on the top and edges.

The Waiting Game
Cooking a brisket is all about maintaining a consistent temperature and resisting the urge to peek too often. Let it do its thing, and remember, it's a journey that takes time. When you're about two hours in, consider spritzing to keep that bark in top shape.

Final Temps
There are a lot of final temps for the perfect brisket doneness. Some swear by 200°F, others say 205°F.. but it really comes down to feel. Brisket has to fully break down. While the internal temperature is a helpful guideline, the real secret lies in the texture. You're aiming for that magical feel when a probe or thermometer glides through the meat with minimal resistance. For most folks, this typically happens around the 200-205°F mark. Keep in mind, every brisket is unique, so don't be afraid to trust your instincts. When it feels just right, pull that beauty off the pit and let it rest, allowing those juices to redistribute and the flavors to harmonize.

Final Thoughts
And you can use these “brisket basics” for cooking a brisket on any pit… a stick burner, pellet grill, or something else, these techniques apply across the board.

Remember, patience is key, and the rewards are oh-so-delicious. Until next time, keep those fires burning and those briskets smoking!

Connect With Malcom Reed:

[millionairetee]

Malcom be killing me 😂😂😂
“Make them ends clap” I know he was a wild boy coming up

[Forevertrue]

My two favorite masters of BBQ. That chat was loaded with Gems!! I will watch it repeatedly. Thanks Malcom and Mark!!

[firemanrh]

@2:53 "That's a clapper right there!" Unreal on this cook. Malcom and Co. make magic happen right before our Thank you.

[sfd]

I really appreciate how
experts in the field can say that there’s no set time and you know when you know.

[Beedubya]

This might be the best instructional video on brisket I’ve seen. Myron’s is very good also, but his is for people who want to cook exactly the way he does it.

This video gives a lot of in depth explanations that I’ve never heard before, i.e - Once the brisket hits 200 and the temp is increasing 1 degree every 10-15 minutes, then it’s probably done rendering.

Great stuff fellas! Thank you

[nickmaclean]

I’ve watched this video about five times because it’s got so much damn information to absorb. Thanks boys! Big help for a brisket newb:)

[jakesrides]

I already liked this guy because he's with my man Malcolm, then i noticed the Freedom Factory hat and said DALE YEAH BROTHER hes one of us! 🤣🇺🇲💪🏼

[markchristopher]

The BEST brisket video I've ever seen. Well done, gentlemen.

[dianewarner]

I’m new to the smoking grill. I wanted to do a smoked corned beef on the pellet grill. I followed your instructions and paid close attention to get to know my grill. I was so happy with the results. Good bark, tender and passed the finger test. Flavor was amazing. Thanks for all your help ❤

[mburke]

Wow, this video explains brisket smoking from beginning to end, like no other in existence. To me, this is the bible of brisket. I took Aaron's class, and it was good, but this explains the process so thoroughly! Must watch!

"The fat in the flat, is where it's at"!

[danoesq]

The first thing is there are a lot of variables cooking brisket and the hardest thing to bbq. I've cooked over seventy so far and screwed up a lot in the beginning. Since then I've bought some high quality pits like Yoder, but regardless of that...two of the best things I've learned if you're learning is cook it to around 160(and that varies)and then wrap it fat side up in a foil boat(which helps preserve the bark)to around 200. After that rest it around 145 for fifteen hours in a cambro or an oven like a Breville that can go down to lower temps. That makes a HUGE difference.

[electrickflame]

I thank you gentlemen for dropping so much useful knowledge to help me try to cook a brisket again! I’m 0 for 2 and paying high prices at restaurants to get my brisket fix. Hopefully the third try will get me through to success!

[raymeigs]

Love this format. Both of your experience shines naturally. This is the most knowledgeable, enjoyable videos I have watched on smoking. Thank you both so much

[dajcadamsadams]

Great video guys. The lighting and audio quality has turned out great. I'm super impressed with the production quality of this. You've come a long way from the yellow kitchen days!

[nwtraveler]

Brisket is the one meat I haven’t smoked yet. I feel more confident after watching these 2 gurus of the pit. Thanks guys.

[corystiff]

LOVE the collab of HowToBBQRight and Swine Life. My FAV rubs and FAV cooks.

[billseivers]

I don't ever inject my meats before putting them on the smoker as a personal preference, but the point made about the added water in an injection making the cook take longer really makes sense. Thank you for all of the great information.

[TheRealPunisher]

Kobe and shaq back at it again. Love it. ❤

[terrancevasquez]

I've been smoking brisket for year's on a Webber 22 Kettle. Still watch Malcolm's videos for additional tips. Definitely it's getting to know your grill/smoker and choosing quality meats and all about the love of grilling/smoking.

[seahorsie]

Of all the brisket “how to’s”, this is the best and most informative.