Smoked brisket can be challenging to make, and keeping the moisture in the meat is key. The Dawgfatha’s BBQ YouTube tutorial gives tips on how to make the perfect smoked brisket on a pellet smoker if you’re a beginner. The beginning of the video shows him cutting the brisket, and my mouth was watering. Simply, the meat folds over and falls apart because of how tender the smoked brisket turned out. The fat from the brisket looks like it rendered perfectly. This makes me want barbeque and I’m usually not one to say that. If you’re new to the BBQ gang, then I advise you to follow these guidelines.
Tips/Guidelines On Smoked Brisket:
Note: Use any kind of rub from the store.
Sprinkle high when putting the rub on the brisket for a nice even coat.
Always pat the seasoning into the brisket, do not rub.
Use a smoke tube for a more smokey flavor. Fill up the tube with pellets, light it, and let it burn until the flame goes out on its own. Put it in the pellet smoker with your brisket.
Put the brisket fat side down because the heat source from the pellet source is on the bottom. This helps radiate the heat up without drying out the meat.
Run the pit temperature at 225 degrees until the first checkpoint (roughly 2 hours) into this cook for maximum smoke flavor into the brisket.
Check the progress of the cook in 2 hours to see if the brisket is cooking too fast. Too fast is indicated by “burning” on the edges. Adjust accordingly.
Raise the temperate up to 250 degrees for the next portion of the cook. Check back in 2 hours.
Check the color of the brisket to see if it is where you want it to be.
Spritz the brisket with apple juice, apple cider vinegar, or water if the brisket is looking dry.
If the brisket looks too wet, take aluminum foil and crumple it up in a ball to set under the brisket. This will let the juices run off of the brisket.
Wrap the brisket in butcher paper with meat side down and fat up if the color is right and run the pit temperature up to 275 degrees.
Once you have the brisket wrapped it’s best to check the tenderness of the brisket once an hour until the brisket hits the tenderness you are looking for.
When the tenderness is achieved, pull the brisket off the pit to rest. Leave the brisket wrapped in the butcher paper and rest down to 150 degrees before slicing.
Once 150 internal temperature is reached, slice and enjoy!
Overall, I learned so much about how to make smoked brisket. I found a lot of value in this video such as learning how to slice along the grain of the meat and how to keep the meat tender, and moist.