Mouthwatering Smoked Brisket Guide

Choose a brisket with a thick, even flat and a flexible point.

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Marinate the brisket overnight in a mixture of beer, soy sauce, and garlic for extra flavor.

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Experiment with fruitwoods like apple or cherry for a sweet, subtle smoke.

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Achieve a beautiful smoke ring by starting with a cold brisket and maintaining a steady smoke flow.

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Use a meat thermometer to ensure the brisket hits the perfect internal temperature of 200°F.

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Rest the brisket in a cooler for up to 2 hours to allow the juices to settle.

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Slice the brisket thinly against the grain to maximize tenderness and flavor.

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Mouthwatering Smoked Brisket Guide

RECIPES

Choose a brisket with a thick, even flat and a flexible point.

Brisket Selection

Marinate the brisket overnight in a mixture of beer, soy sauce, and garlic for extra flavor.

Marinade

Experiment with fruitwoods like apple or cherry for a sweet, subtle smoke.

Smoking Woods

Achieve a beautiful smoke ring by starting with a cold brisket and maintaining a steady smoke flow.

Smoke Ring

Use a meat thermometer to ensure the brisket hits the perfect internal temperature of 200°F.

Internal Temperature

Rest the brisket in a cooler for up to 2 hours to allow the juices to settle.

Resting Period

Slice the brisket thinly against the grain to maximize tenderness and flavor.

Carving