How to cook smoked beef brisket

Beef Brisket is traditionally known for its thick meat and robust flavour. It requires a lengthy cooking time because of its tough texture but is distinctively delectable when cooked. There are a number of ways to prepare beef brisket, not the least of which is by smoking the brisket. Smoked beef brisket will cook anywhere between 12-15 hours. An ideal cut of brisket, good quality wood and following proper smoking techniques will ensure the brisket is done to perfection. It is generally best to buy brisket that is at least 8-10 pounds in weight and that has a desirable level of fat content. The objective is to prepare the brisket so that it is tender, cooked throughout and tasty.

Required Ingredients

• Beef Brisket
• Choice Seasonings/Pre-prepared Barbecue Seasoning

Required Utensils

• Large Bowl
• Small Bowl
• Smoker
• Meat Thermometer
• Knife
• Fork

Instructions

1. Before cooking the brisket remove it from its packaging and place it in a large enough bowl.
2. Wash it thoroughly and drain it.
3. Mix choice seasonings in a bowl. If using store bought barbecue seasoning then this step is unnecessary.
4. Add the seasonings, store bought or freshly made, to the brisket. Rub all over, completely covering the brisket.
5. Cover the container and place it in the refrigerator for 1-2 days to marinate. This will allow the seasonings to penetrate the brisket. If the seasonings include garlic, it will provide a fair amount of tenderization to the dense meat of the brisket.
6. If the smoker being used has a temperature gauge set it to 220 degrees Fahrenheit.
7. To check that the brisket has achieved optimal temperatures use a meat thermometer. Push the thermometer into the meat and be certain to position the display area of the thermometer away from the direct heat of the smoker which may destroy it.  Using the thermometer removes the guess work out of cooking and allows the meat to be cooked thoroughly without being overcooked. It also ensures that the temperature has reached the appropriate level needed to kill potentially lethal bacteria such as salmonella and Ecoli.
8. The brisket is now ready to be hung in the smoker for 12-15 hours. When the temperature inside the brisket has elevated to 190 degrees it is ready to be taken out of the smoker. If a thermometer wasn’t used then a fork may be stuck into the brisket, if it can be removed effortlessly without lifting the brisket, then it is done.
9. Remove the brisket and let it cool for 30 minutes to an hour.
10. Cut the brisket across the grain and serve as desired.

Tips and Warnings

• If the brisket is being cooked in a smoker that does not have a temperature regulator, then place the brisket in the oven prior to smoking. The oven should be set to 220 degrees Fahrenheit. Allow the brisket to bake in the oven for 12 hours and then smoke it in the smoker for another 2-3 hours.
• For more beneficial results use oak or hickory wood.
• When purchasing the brisket ensure that it has white fat and a rich, deep red colour.
• Wash hands properly after handling the brisket to avoid spreading potential bacteria that may be present in the meat to other surfaces.