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The Brisket is a is a very tough cut of beef, so the best way to enjoy it is to cook it slow. For slow cooking one needs a low temperature and a long cooking time. This makes the Brisket an ideal cut of meat for smoking.
Here you will read how to cook a brisket, how to season a brisket and how long you want to smoke this cut of meat until it is tender.
The preparation of your Brisket
In order to get a tender and flavourful Brisket after smoking you must use the correct ingredients. We first coat the Brisket with a good quality olive oil. Next cover the Brisket with a mixture of salt, pepper, paprika, chili powder, and a touch of cayenne pepper.
The Smoking of your Brisket
Bring your oven to a temperature of 225 degrees. We smoke our Brisket for approximately 12 to 14 hours until we reach an internal temperature of 180 degrees. For smoking I always use a thermometer – they are cheap and very easy to use. Get your own Splash-Proof Super-Fast Thermapen
There is no reason for panic if you don’t have a thermometer. There is another way to tell when a brisket is fully cooked. Look a the fat that covers the brisket. If the meat is done the fat will be soft almost like jelly and can easily be removed from the meat.
Wood for smoking your Brisket
For the best results with smoking it is important that you choose the best type of wood for your meat. The best woods for smoking brisket are oak, mesquite, hickory, and pecan.
Buy a veriety of Wood Smoking Chips and you are prepared for all your smoking events.