20 Irresistible Beef Brisket Recipes (2024)

FAQs

What is the secret to moist tender brisket? ›

Add Moisture

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Brisket is done when it reaches 203° internally. Smoke a 10 lbs brisket for 6-9 hrs and then rest for at least 1 hour. Smoke a 15 lbs brisket for 10-12 hrs and then rest for at least 1 hour. Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour.

20 pounds of brisket is around 40 to 2 people.

Dry rubs are ideal if you need a sear but works just as well when you smoke or slow cook. And finally, wet rubs are perfect if you are going the slow route for cooking.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Danger Zone for Smoking and Grilling Meat

Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

Place it fat side down on the grill grate and smoke for 4-6 hours, or until the internal temperature reaches around 160° F. 4. After 4-6 hours of smoke, remove and double wrap in foil. Turn the grill to 225 and cook the brisket until it reaches an internal temperature of 200 – 205° F, approximately 6 more hours.

Cutting brisket in half is the most logical thing to do. You may not need the whole primal cut, or the size can be too big for a smoker. If you cut it in half you'll also speed up the cooking process, and you can still cook it to perfection.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Should brisket be wrapped in foil in oven? ›

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

Removing the brisket from the oven/smoker at 205 F and letting it sit for an hour or two (while it will continue to cook and tenderize) will yield fall-apart tender meat.

You can probably skip this step and just braise the brisket without searing, but you'll miss a lot of flavor. Plus, even though it's a messy nightmare, it's also kind of fun. Sear it until it's brown all over. Step 4: Add your aromatics.

For those who prefer traditional favorites, coleslaw, baked beans, mac and cheese, classic potato, and corn are all great options to complement your brisket. But why not add a twist with some veggie delights like Brussels sprouts, grilled bell peppers, or fried okra? Don't forget about the bread selection!

Good sides for brisket? Potato salad, potato salad and potato salad. Some people like corn on the cob, coleslaw, baked beans, corn bread, macaroni and cheese, braised greens, fried okra, sliced tomatoes, salads, deviled eggs, garlic bread, pickled red onions, or dill pickles.

The secret to serving a tender and yet lean brisket is cooking it in two stages. First, cook it covered, with broth and seasonings, at a low temperature for a long time. Then cool the meat for several hours or overnight. Refrigerate the cooking liquid separately and remove the fat that rises to the top and hardens.

To enhance the tenderizing effect of smoking, marinate the brisket with lemon juice, lime juice, vinegar, or any other acid-based marinade. This will help break down the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat.

One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process. This technique is commonly called the "Texas crutch."

When the brisket reaches an internal temperature of 195°F it should be properly smoked. Depending on the method of smoking, the time can vary. This can take 1 to 1 ½ hours per pound.