What is the ideal smoking temperature?

The best smoking temperature for brisket is a steady 225°F (107°C) for even, low, and slow cooking.

How long should I smoke a brisket?

A good rule of thumb is 1 to 1.5 hours per pound of brisket. A 12-pound brisket may take 12-18 hours.

Stick with hardwoods like oak, hickory, or pecan for a balanced smoke flavor. Avoid softwoods as they can produce bitter smoke.

Yes, trim it down to about 1/4 inch thick. Too much fat won’t render, while too little can dry out the meat.

Dry brisket often results from cooking too hot, skipping the wrapping step, or not letting the meat rest properly after smoking.

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Prepare the Brisket:
- Trim the brisket, leaving about ¼ inch of fat on the fat cap for moisture.
- Mix the salt and pepper in a bowl.
- Generously season the brisket on all sides with the salt and pepper mix.
Preheat the Smoker:
- Preheat your smoker to 225°F (107°C) using oak or hickory wood for an authentic Texas flavor.
Smoke the Brisket:
- Place the brisket on the smoker with the fat side up.
- Insert a meat thermometer into the thickest part of the brisket.
- Smoke the brisket until it reaches an internal temperature of 165°F (74°C). This can take about 6-8 hours.
- Spritz the brisket with beef broth every 2 hours to keep it moist.
Wrap the Brisket:
- Once the brisket reaches 165°F, remove it from the smoker.
- Wrap it tightly in butcher paper or aluminum foil to preserve moisture.
- Return the wrapped brisket to the smoker.
Continue Smoking:
- Continue smoking until the internal temperature reaches 203°F (95°C).
- This can take an additional 4-6 hours, depending on the size of the brisket.
Rest the Brisket:
- Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or warm oven for 1-2 hours.
- This allows the juices to redistribute for maximum tenderness.
Slice and Serve:
- Slice the brisket against the grain to ensure tenderness.
- Serve with your favorite barbecue sides and sauces.