How To Smoke A Brisket In A Wood Smoker?

How do you smoke a brisket in a wood smoker?

The damp wood smolders and permeates the brisket with smoke.

You can also offset the heat by raking the coals to opposite sides of the pit.

Cook for 1 1/2 to 2 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.

What type of wood do you use to smoke brisket?

Hickory wood

How long does brisket take to smoke?

To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times will actually vary.

How much wood does it take to smoke a brisket?

RMD- I would use 4-6 oz of wood for an 8# brisket. Hickory is fine, but, so are the others mentioned. I use apple and hickory or cherry and hickory. My hickory is 1/2 the amount of the other wood.

How do you smoke the perfect brisket?

The damp wood smolders and permeates the brisket with smoke. You can also offset the heat by raking the coals to opposite sides of the pit. Cook for 1 1/2 to 2 hours per pound, at a temperature between 200 and 250 degrees, adding both dry and soaked wood chips as necessary to keep the temperature consistent.

When should I wrap my brisket?

When wrapping your brisket in foil, we recommend waiting until your meat hits 150 degrees Fahrenheit internally. This will help you build up a nice bark on the outside of the meat and give you that beautiful red smoke ring.

Do you smoke brisket fat up or down?

If you decide to cook your brisket fat side up, you should know that the fat acts as a heat shield protecting the beef. If your heat source is mostly from the top, such as with many horizontal offset smokers, fat side up should be the way to go.

Can you smoke brisket with apple wood?

However, this is the go-to wood to use if you’re making authentic Texan smoked brisket. As the wood does burn quickly, it’s not really recommended for larger brisket cuts. If you want to “dilute” the Mesquite aroma, you can pair it with other lighter woods like apple or cherry wood for a subtler taste.

Should you marinate a brisket before smoking?

Before the brisket hits the smoker, rinse it in lukewarm water and pat dry with paper towels. If desired, you can marinate the meat or apply a seasoning rub ahead of when you plan to begin smoking. If you are going to marinate the meat, place it in the mixture and refrigerate at least 12 hours before cooking.

Why is my smoked brisket tough?

A brisket that is tender like that is pure gold for a smoker. The problem is that a brisket is one of the more challenging cuts of meat to smoke. If the brisket is tough, it is because it needs more time to cook to tenderize and break down the connective tissues.

How do you keep a brisket moist when smoking?

Rules for a moist brisket:

• Start with a well-marbled brisket with a thin layer of fat (cap).
• Keep fat on the brisket.
• Keep the fat between the meat and the fire as much as you can.
• Baste frequently with a good brisket mop.
• Flip and rotate your brisket at least once during the smoking to even out the exposure to heat.

Should you wrap brisket foil smoking?

Aluminum foil keeps a lot of the smoke away from your meat, which means less of a smokey flavor. When wrapping your brisket in foil, we recommend waiting until your meat hits 150 degrees Fahrenheit internally. This will help you build up a nice bark on the outside of the meat and give you that beautiful red smoke ring.