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Smoked Beef Brisket Secrets

  • minutes
  • Serves


1 serving

trim it: brisket has a layer of fat; keep 1/4" layer on

1 serving

simple seasoning: coarse kosher salt and cracked pepper are all you need

3 chunks

quality fire = quality meat: use natural lump charcoal and of very hardwood

1 serving

fat side down: this is open to endless debate


trust your thermometer: embed a thermometer into the thickest part of the meat and start checking it after hours. yank it off the smoker when you hit no higher than 20º

1 Slice

across the grain: the brisket has long fibers that can be difficult to manage otherwise

1 serving

know your smoker: aim


plan to be home: give yourself at least


give it a rest: at least minutes wrapped in foil will allow it to soak up its juices and keep it nice and tender