Anytime is a good time for tender, juicy, smoky brisket. We have the thermal tips you need to get it right. So grab a “full-packer” from your butcher, and get smoking!
Brisket is a rite of passage for anyone with a smoker. It’s the ultimate challenge: taking what is arguably the toughest piece of meat in the whole cow, and through the art and craft of low-and-slow smoking, turning it into pure meat candy—that smoky, peppery, caramelized exterior with tender, flavorful, juicy beef inside that is one of the pinnacles of the barbecue experience.
Render the fat for about 4 hours at 225-250°F. If using your kitchen oven, place the fat into an uncovered Dutch oven and away you go! If using the Weber Smokey Mountain Cooker, cook your brisket on the top cooking grate and render the fat scraps in a disposable foil pan on the bottom cooking grate.
To Trim or Not to Trim?
Brisket has a thick layer of fat, or “fat cap,” on one side. Low and slow cooking allows the fat to slowly render, adding flavor and helping to keep the meat moist, but depending upon the leanness of the cut, not all of the fat will render.
Typically you’ll want to trim the fat cap to a uniform thickness about 1/4″ thick. Also, remove any large “nodules” or chunks of fat, and remove as much of the silverskin as you can as it will not break down during the cook. (Silverskin is the thin membrane covering the exposed side of the brisket, opposite the fatty side. Silverskin will not break down during cooking.
A traditional brisket rub is a simple 1:1 ratio of kosher salt and ground black pepper. To coat a full-packer brisket use about 3/4 to 1 cup of the rub. No intense spices are added to allow the flavors developed in the meat through the smoking process to take center stage.
Apply the rub to the brisket and allow it to rest at room temperature for about an hour. The rub will draw out some protein-laden moisture from the meat, helping to create a good, strong bark when cooked.
Fire Up Your Smoker
Start the fire and add your preferred wood chunks to preheat to your smoker. Franklin BBQ recommends chunks of oak for a mellow, smoky flavor that “lets the meat take center stage.” Cured oak, in particular, tends to burn cleanly and consistently over time. Don’t forget to place an aluminum pan of water beneath the cooking grate.
How to Render Brisket Fat
FAQ
What temperature does fat start to render?
Is brisket done at 190 or 200?
At what temperature does brisket fall apart?
At what temp does collagen break down in brisket?