Smoked Beef Brisket

Beef Brisket

Beef Brisket

I’m constantly smoking brisket and trying out new rubs and techniques, to “get it right”. When to wrap, what temp to go up to, how long to rest, all of these variables can change your outcome. And the top variable is the meat itself! I like getting meat from Costco, since they have extremely high standards for their providers.

In smoking brisket, I’ve found that I prefer a Prime cut to Choice, because their marbling is usually a lot higher. I usually hand trim the brisket once I get it home, to get the fat pad down to about 1/4″ on the top of the meat. The heavy hard fat in briskets won’t render at the low temperature of the smoke, so trim all of that away.

So far, my best results have been low and slow smoking at 225, and spritzing with apple cider vinegar to “catch” smoke flavor. Wrap in butcher paper when it hits the stall around 150-155. Take the meat up to 203 or so, then pull off the smoker and wrap the brisket in towels, and faux cambro the meat for an hour or so.

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