Expert Secrets for Smoking Brisket

Choose a brisket with good marbling and trim excess fat.

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Inject with beef broth for extra moisture and flavor.

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Use cold meat and maintain steady smoke for a prominent smoke ring.

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Spritz with a mixture of apple cider vinegar and water every hour.

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Wrap in butcher paper at 165°F to retain moisture.

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Rest in a cooler for up to 2 hours for best results.

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Slice against the grain for maximum tenderness.

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Expert Secrets for Smoking Brisket

RECIPES

Choose a brisket with good marbling and trim excess fat.

Brisket Prep

Inject with beef broth for extra moisture and flavor.

Flavor Injection

Use cold meat and maintain steady smoke for a prominent smoke ring.

Smoke Ring Tips

Spritz with a mixture of apple cider vinegar and water every hour.

Spritzing

Wrap in butcher paper at 165°F to retain moisture.

Wrapping

Rest in a cooler for up to 2 hours for best results.

Resting Technique

Slice against the grain for maximum tenderness.

Slicing Guide